Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 20 minutes | 10 minutes | 4 servings | about 1½ C pasta |
| 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 | |
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. | -
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| 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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