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Home » Savory » Cabbage Pasta Salad

Cabbage Pasta Salad

Published: Feb 1, 2023 · Modified: Feb 1, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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

Green Goddess Dressing on a white marble background. Each item is labeled with a black rectangle with white text.

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'.
  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'.
  1. 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'.
  1. 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'.
  1. 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.

You Might Also Like

  • Chicken Club Pasta Salad
  • Tortellini Caprese Salad
  • Lemon Pasta with Roasted Cauliflower & Chickpeas
  • Pumpkin Ricotta Pasta

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 Pinterest, Facebook or Instagram.

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

Cabbage Pasta Salad

Mara
This herbaceous Cabbage Pasta Salad is loaded with fresh cucumber, chickpeas, feta, dill, green onion and of course tons of hearty cabbage for a healthy side dish. This pasta salad has a wonderfully bright and herbaceous dressing which makes it a fantastic easy lunch and crowdpleasing side.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Resting Time 2 hrs
Total Time 2 hrs 25 mins
Course Salad, Side Dish
Cuisine American
Servings 8 people
Calories 276 kcal

Ingredients
  

  • 10-12 ounces pasta
  • 3 cups green cabbage chopped
  • 1 english cucumber
  • 1 bunch green onion
  • 1 15 ounce can of chickpeas
  • 8 ounces feta
  • salt & pepper to taste
  • .5 ounce fresh dill

Dressing

  • whites of green onion
  • 1 teaspoon minced garlic
  • handful chives
  • handful basil
  • ⅓ cup olive oil
  • ⅓ cup mayo
  • 1 lemon juice and zest
  • ⅓ cup walnuts
  • salt, pepper and chili flakes to taste

Instructions
 

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

Notes

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.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 276kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 557mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 21mg | Calcium: 173mg | Iron: 1mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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