Description
A vibrant and flavorful pasta salad loaded with fresh vegetables and a creamy green goddess dressing, perfect for busy families.
Ingredients
- 1 lb pasta (fusilli or any shape suitable for salads)
- Extra Virgin Olive Oil (optional)
- 1 (15 oz) can of chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional, for a kick)
- 1 cup fresh basil
- 1 cup fresh spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 green onions, with the white part roughly chopped and green portion thinly sliced
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest of 1 large lemon
- Kosher salt, to taste
Instructions
- Start by bringing a large pot of water to a boil and salt it generously.
- Add pasta and cook until al dente (8-10 minutes).
- Drain the pasta and return it to the pot. Toss with ice cubes and olive oil to cool.
- Meanwhile, blend basil, spinach, dill, green onion whites, nutritional yeast, garlic, avocado, vinegar, lemon juice, and salt until smooth.
- Mix the cooled pasta with chickpeas, cabbage, cucumber, and green onion tops.
- Pour the dressing over and toss to combine.
- Adjust seasoning with salt if necessary.
- Serve in a colorful bowl, garnished with herbs if desired.
Notes
Fresh herbs should be your first choice if available for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American