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Cold Fusilli Pasta With Summer Vegetables

A whole new twist on pasta salad!

Prep time Cook time Yields Serving Size
20 minutes 10 minutes 4 servings about 1½ C pasta

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

⅛ tsp ground black pepper

1 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

½ C shredded parmesan cheese
calories 418
total fat 11 g
saturated fat 3 g
cholesterol 10 mg
sodium 455 mg
total fiber 13 g
protein 21 g
carbohydrates 63 g
potassium 576 mg
Photograph of the completed recipe.

Directions

  • 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.

Tip: 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.

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