Green Goddess Pasta Salad
  1. Boil fusilli pasta until about two minutes before al dente.

  2. Thinly slice, roughly chop, and wash green cabbage.

  3. Quarter and slice cucumbers, patting them dry with a paper towel.

  4. Thinly slice bunches of green onions and chives.

  5. For the dressing: combine olive oil, lemon juice, garlic, shallots, arugula, walnuts, basil, Parmesan cheese, salt and pepper, and blend until smooth.

  6. Assemble all ingredients into a large mixing bowl.

  7. Drizzle over the walnut arugula pesto.

  8. Toss to coat everything.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

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