Name: 20 Minute Green Goddess Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb fusilli pasta (or any preferred pasta, including gluten-free options); 1 can (15 oz) chickpeas, rinsed and drained; 2 cups cabbage, diced or shredded; 3 Persian cucumbers, sliced; 1 jalapeño, diced (optional); 3 green onions, white part roughly chopped, green portion thinly sliced; 1 cup fresh basil leaves; 1 cup fresh spinach; 2 tbsp fresh dill (or 1 tsp dried dill); 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; Extra virgin olive oil, optional (for tossing the pasta after cooking)

Description

This vibrant 20 Minute Green Goddess Pasta Salad combines fusilli pasta with a fresh, creamy herb dressing made from avocado, basil, spinach, and dill. Packed with chickpeas, cabbage, cucumber, and a hint of jalapeño for a subtle kick, this salad is both refreshing and nutritious. It’s ideal for a quick, healthy lunch or a light dinner, with wholesome ingredients and a luscious green dressing that’s naturally dairy-free and satisfying.

Ingredients

Pasta & Vegetables

1 lb fusilli pasta (or any preferred pasta, including gluten-free options)
1 can (15 oz) chickpeas, rinsed and drained
2 cups cabbage, diced or shredded
3 Persian cucumbers, sliced
1 jalapeño, diced (optional)
3 green onions, white part roughly chopped, green portion thinly sliced

Dressing

1 cup fresh basil leaves
1 cup fresh spinach
2 tbsp fresh dill (or 1 tsp dried dill)
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

Others

Extra virgin olive oil, optional (for tossing the pasta after cooking)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and immediately return it to the pot. Add a handful of ice cubes and drizzle with a small amount of extra virgin olive oil to stop the cooking process and prevent sticking. Stir gently to cool.
Prepare the dressing: In a blender, combine the fresh basil, spinach, dill, white portion of the green onions, nutritional yeast, crushed garlic, avocado, white wine vinegar, lemon juice and zest, water, and 1/4 teaspoon kosher salt. Blend until completely smooth and creamy. Set aside.
Assemble the salad: Once the pasta has cooled, add the rinsed chickpeas, diced cabbage, sliced cucumbers, diced jalapeño (if using), and sliced green parts of the green onions. Pour the green goddess dressing over the salad and toss thoroughly to combine all ingredients evenly.
Season to taste and serve: Taste the salad and add additional kosher salt if needed. Serve immediately or chill briefly before serving for a colder salad.

Notes

Substitute fusilli with any pasta shape you prefer, including gluten-free varieties.
Adjust jalapeño quantity or omit if you prefer no heat.
The ice cubes after cooking the pasta help quickly cool it and maintain texture.
Nutrition yeast adds a cheesy flavor and additional nutrients but can be omitted if unavailable.
This salad is best served fresh but can be refrigerated for up to 2 days.
Add a splash more water in the dressing if it’s too thick when blending.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling and Blending
Cuisine: American