Ingredients
• 1 pound pasta• 4 eggs, hard-boiled and roughly chopped• 1 cup chopped Persian cucumber• 1 avocado, diced• 1 can chickpeas, rinsed and drained• 1 clove garlic• ¾ cup whole-milk Greek yogurt• ¼ cup mayonnaise• 1½ cups loosely packed mixed chopped herbs (such as parsley, chives, dill, mint, basil, and/or tarragon)• Juice of 1 lemon• ¼ cup extra-virgin olive oil
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente (firm), then drain and rinse under cold water. Set pasta aside.
2. Meanwhile, make the dressing. Combine the garlic, Greek yogurt, mayonnaise, herbs, lemon, and olive oil in a blender or food processor and puree until well combined. Season dressing to taste with salt and pepper.
3.…
