Boil fusilli pasta until about two minutes before al dente.
Thinly slice, roughly chop, and wash green cabbage.
Quarter and slice cucumbers, patting them dry with a paper towel.
Thinly slice bunches of green onions and chives.
For the dressing: combine olive oil, lemon juice, garlic, shallots, arugula, walnuts, basil, Parmesan cheese, salt and pepper, and blend until smooth.
Assemble all ingredients into a large mixing bowl.
Drizzle over the walnut arugula pesto.
Toss to coat everything.
