Ingredients
Pasta and Vegetables
- 1 lb fusilli pasta (or any pasta of choice, including gluten-free options)
- Extra Virgin Olive Oil, optional (for tossing pasta)
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional)
- 3 green onions, white part roughly chopped, green portion thinly sliced
Herbs and Greens
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 2 tbsp fresh dill or 1 tsp dried dill
Dressing
- 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
- Cook the pasta: Bring a large pot of water to a boil and generously salt it. Add the pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot. Add a handful of ice cubes and a drizzle of extra virgin olive oil, stirring gently to cool the pasta quickly and prevent sticking.
- Prepare the dressing: In a blender or food processor, combine fresh basil, spinach, dill, the white parts of the green onions, nutritional yeast, crushed garlic, avocado, white wine vinegar, lemon juice and zest, water, and 1/4 teaspoon of kosher salt. Blend until smooth and creamy. Set aside.
- Assemble the salad: To the cooled pasta, add the rinsed chickpeas, shredded cabbage, sliced cucumbers, optional diced jalapeno, and sliced green parts of the green onions. Pour the blended dressing over the salad and toss thoroughly to combine. Taste and adjust with additional kosher salt if needed.
- Serve: Serve immediately or chill briefly to enjoy later. The flavors meld beautifully, making this salad a bright and satisfying meal.
Notes
- You can substitute fusilli with any pasta shape you prefer, including gluten-free varieties.
- Adjust the amount of jalapeno to control the heat or omit if you prefer a milder salad.
- To keep the salad vegan, ensure the nutritional yeast is used as a cheese alternative.
- Adding ice cubes to the pasta after draining stops the cooking process and cools it down quickly for the salad.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days. Stir before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
