Cabbage Pasta Salad

Jump to Recipe Print Recipe

This Cabbage Pasta Salad is loaded with fresh cucumber, chickpeas, dill, green onion, feta, pasta and of course, green cabbage. It has a wonderful herbaceous dressing and makes a wonderful side dish for potlucks and bbqs and makes an easy lunch.

Green Cabbage Pasta in an octagon shaped bowl on a white marble background.

This Cabbage Pasta Salad is loaded with herbs and vegetables! And, this recipe can be super versatile based on your taste. It's perfect for all year long and is something that everyone can enjoy. This pasta salad is loaded with different flavors and textures, making it a delicious and beautiful lunch and side dish.

If you're a fellow pasta salad lover check out my Chicken Club Pasta Salad and Tortellini Caprese Salad.

Cabbage Pasta Salad in a white serving bowl with handles. All ingredients (green cabbage, green onion, feta, cucumber, pasta, dill) are divided into segments on a white marble background.

Why You'll Love This Recipe

Loaded with flavors and textures
Perfect for all year round
A delicious make-a-head light lunch
An easy side dish for potlucks, bbqs, picnics
Super versatile

Ingredient Notes

Cabbage Pasta Salad Ingredients on a white marble background. Each item is labeled with a black box with white text. Some items have a small thin line with points to each item.

Green Cabbage - The star of the show with this pasta salad. It’s crunchy, vibrant and almost peppery.

Cucumbers - Hot House Cucumber, also called English cucumbers, seedless or burpless cucumbers. They are typically wrapped in plastic to protect the skin and keep moisture in, so no need to peel them and they have a general sweeter flavor compared to a common cucumber.

Chickpeas -Just one can of drained and rinsed chickpeas. You can use any other kind of bean, I think a small white bean such as cannellini would also work.

Pasta - Use your favorite small or medium pasta shell - shells, elbow, spirals, bowties/farfelle, penne, etc. Just make sure to cook it al dente.

Green Onion - divide into greens and whites. The whites go in the dressing and greens go in the salad base.

Feta - adds salt and tanginess to the pasta salad.

Dill - use fresh dill, chopped

Dressing

Olive Oil - Use high-quality oil like an extra virgin olive oil.

Green Onion - we use the leftover white parts of the onion to add a mild bite.

Garlic - Just a touch of garlic. In sauces and dressings, garlic often grows in intensity as it rests.

Chives + Basil - Adds an herbaceous note to the dressing and gives the dressing a beautiful green color.

Mayo - You can use any plain mayo of your choice, full fat, low fat, with egg, or eggless.

Lemon - Lemon zest and lemon juice give it a nice tangy taste.

Salt, Pepper and Chili Flakes - Season to taste

Walnuts - Adds a nuttiness to the dressing.

Step-by-Step Instructions

Cooked and rinsed farfalle pasta in a white bowl on a white background with a black square in the upper left corner and a white '1'.

Cook the pasta: Bring a pot of water to a boil. Salt heavily. Follow package directions to cook pasta al dente. Drain: pasta and rinse in cold water. Set aside until cool.

Sliced cucumbers in a white bowl, whites of a green onion, chopped green onion, pulled dill, chopped cabbage and rinsed and drained chickpeas. Each item is on an individual white plate or bowl. Everything sits on a white marble background with a black square in the upper left corner and a white '2'.

While the pasta is cooking/cooling, wash and rinse vegetables, chickpeas and herbs. Finely chop cabbage, slice and salt cucumbers, chop green onions (dividing the white and green parts), and chop the dill.

An herbaceous green dressing in a mini food processor without the lid removed with a black square in the upper left corner and a white '3'.

Add all the dressing ingredients to a small food processor or blender. Blend until smooth.

Green Cabbage Pasta in an octagon shaped bowl on a white marble background with a black square in the upper left corner and a white '4'.

Toss all ingredients together in a large serving bowl. Cover and refrigerate for at least 2 hours before serving. Toss again before serving. Taste and season as needed and serve.

Expert Tips

Season the pasta water well. The water should be salty to impart flavor on the pasta plus keep it from sticking together.

Don’t overcook the pasta. Use the package directions of the pasta you choose as a guide and cook al dente. When done, drain the pasta and move onto our next tip.

Rinse the cooked pasta under cold water before tossing with the salad dressing. If you’ve ever made pasta salad that turned sticky, not rinsing the pasta before tossing with the dressing could be the reason. The cooked pasta is coated in starches. By removing the starches, the salad won’t turn sticky or clump as much. Rinsing the pasta will also keep the pasta from continuing to cook.

Check the seasoning!: The flavor of pasta salad changes when cold. Make sure to toss the pasta salad after refrigerating to evenly redistribute, taste and re-season as needed before serving.

Two small white bowls with cabbage pasta salad with a fork in the bowl on a white marble background.

Recipe FAQ

Why do you rinse pasta for a cold pasta salad?

Rinsing the hot pasta in cold water until it's cooled, stops the cooking process. No one wants mushy overcooked pasta salad. It'll also remove any extra starches on the pasta.

Can I make this pasta salad ahead of time?

Yes, you can! I actually recommend making it a full day ahead of serving so the ingredients have plenty of time to blend their flavors! I would just recommend putting the avocado and green onion/chives on before serving.

How long will this prepared pasta salad stay good in the fridge?

Keep any leftovers in the fridge for 2-3 days in a sealed container.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.