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This Green Goddess Pasta Salad combines tender fusilli with crisp cabbage and cucumber, bound together in a vibrant, creamy dressing made from fresh arugula, basil, walnuts, and Parmesan. It's a light, herbaceous side dish that stays fresh and crunchy when made ahead.
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Cook the fusilli pasta in a large pot of boiling salted water until about 2 minutes before al dente, according to package directions.
While the pasta is cooking, thinly slice the green cabbage. Wash and dry it thoroughly, using a salad spinner for best results.
Quarter the cucumbers lengthwise, then slice them. Place in a bowl and pat dry with a paper towel to remove excess moisture.
Thinly slice the green onions and finely chop the chives.
To make the dressing, combine olive oil, lemon juice, garlic, shallot, arugula, walnuts, fresh basil, and grated Parmesan cheese in a tall cup or blender.
Season the dressing with salt and pepper to taste, then blend with an immersion blender until smooth and creamy.
Drain the pasta and let it cool slightly. In a large mixing bowl, combine the cooked pasta, shredded cabbage, sliced cucumbers, green onions, and chives.
Pour the green goddess dressing over the salad ingredients.
Toss everything together until all the ingredients are evenly coated in the dressing. Serve and enjoy.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days; dress just before serving or within 1-2 hours of assembly to maintain crunch.
salad spinner or paper towels · immersion blender or standard blender
Written automatically by CookOS, not by the creator.
Yes. Prepare the dressing and chop the vegetables in advance, but don't combine until 1-2 hours before serving to keep the pasta and vegetables from becoming soggy.
Thoroughly dry the cabbage and cucumber after slicing, and cook the pasta 2 minutes before al dente so it's firmer and absorbs less dressing.
Spinach or fresh parsley work well. Use the same quantity and blend into the dressing with the other herbs and nuts.
Yes. Omit the Parmesan cheese or replace it with nutritional yeast for a similar umami flavor in the dressing.
Store in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 2 days.
