Description
A fresh, hearty pasta salad packed with good-for-you ingredients, perfect for a quick lunch or light dinner.
Ingredients
Scale
- 1 lb pasta (fusilli or gluten-free)
- Extra Virgin Olive Oil (optional)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional)
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 green onions, 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
Instructions
- Bring a large pot of water to a boil and salt generously.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and return it to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil. Mix to cool the pasta.
- Make the dressing by blending basil, spinach, dill, the white part of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice, and 1/4 tsp salt until smooth.
- Add the chickpeas, cabbage, cucumber, and the sliced green parts of the green onion to the cooled pasta.
- Pour in the dressing and toss to combine. Taste and adjust seasoning if needed, then serve.
Notes
For better flavor, let the salad sit for a while before serving. Add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta salad, gluten-free, healthy salad, quick lunch, summer recipe