Easy and Quick Cold Fusilli Pasta with Summer Vegetables Recipe

Prep time: 20 Mins

Cook time: 10 Mins

Total time: 30 Mins

Yield: 4

Nutrition Facts

Serving Size about 1½ C pasta

• Calories 418
• Fat 11 g
• Saturated Fat 3 g
• Sodium 455 mg
• Fiber 13 g
• Protein 21 g
• Carbohydrates 63 g
• Potassium 576 mg

a whole new twist on pasta salad!

Ingredients

• 8 oz whole-wheat fusilli (spiral) pasta
• 2 C cherry tomatoes, rinsed and halved
• 1 large green bell pepper, rinsed and sliced in pieces ¼ inch wide by 2 inches long
• ½ C red onion, thinly sliced
• 1 medium zucchini, rinsed and shredded finely or sliced into small chunks (about 1 C)
• 1 can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
• 1 Tbsp fresh basil, rinsed, dried, and cut into thin strips (or 1 tsp dried)
• ¼ tsp salt
• 1/8 tsp ground black pepper
• 1 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• ½ C shredded parmesan cheese

Method

1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2. Add pasta, and cook according to package directions for the shortest recommended time, about 8–9 minutes. Drain. Rinse pasta under cold running water to cool, about 3 minutes.
3. Place all the vegetables and beans in a large salad serving bowl. Season with basil, salt, and pepper.
4. Add the cooled pasta
5. Combine olive oil and vinegar in a small bowl. Mix until completely blended. Pour over vegetables and pasta. Mix gently until well coated.
6. Divide into four equal portions. Top each with 2 tablespoons shredded parmesan cheese.

Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.