I like to start by making the green goddess dressing: throw all of the dressing ingredients in a food processor or blender and you can store in the fridge until ready to use.
Next, chop up the vegetables going into the pasta salad: cucumber, celery, green onions, avocado, basil and celery leaves.
Boil some water in a large pot, heavily salt and add the pasta. Cook until tender then remove the pasta with a spider strainer and leave the water boiling (we’re going to add the peas in a moment). Rinse the cooked pasta under cold water to stop the cooking. I like adding a touch of olive oil to the pasta at this point and stirring to prevent the pasta from sticking together.
Throw in the peas to the boiling water to quickly blanch - once they rise to the top (or about 30 seconds-1 min later), you can remove those as well and place in some ice water to stop the cooking and retain the bright green colour.
Time to assemble: pasta, chopped cucumber, celery, green onions, avocado, basil and celery leaves. Top with the creamy green goddess dressing and mix to combine. Enjoy!