Cold Fusilli Pasta with Summer Vegetables

Name: Cold Fusilli Pasta with Summer Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce whole-wheat fusilli pasta (spiral); 2 cup cherry tomatoes (rinsed, halved); 1 green bell pepper (large, rinsed, sliced in pieces 0.25 inch wide by 2 inches long); 0.5 cup red onion (thinly sliced); 1 zucchini (medium, rinsed, shredded finely or sliced into small chunks); 15.5 ounce chickpeas (low-sodium, drained, rinsed); 1 tablespoon fresh basil (rinsed, dried, cut into thin strips); 0.25 teaspoon salt; 0.125 teaspoon ground black pepper; 1 tablespoon olive oil (extra virgin); 2 tablespoon balsamic vinegar; 0.5 cup parmesan cheese (shredded)

A whole new twist on pasta salad! This recipe combines whole-wheat fusilli with fresh summer vegetables and a light balsamic vinaigrette.

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $2.56/serving

Dietary

Vegetarian
Nut-Free
Pescatarian
High-Protein
High-Fiber
Low-Sugar

Ingredients

8 ounce whole-wheat fusilli pasta (spiral)
2 cup cherry tomatoes (rinsed, halved)
1 green bell pepper (large, rinsed, sliced in pieces 0.25 inch wide by 2 inches long)
0.5 cup red onion (thinly sliced)
1 zucchini (medium, rinsed, shredded finely or sliced into small chunks)
15.5 ounce chickpeas (low-sodium, drained, rinsed)
1 tablespoon fresh basil (rinsed, dried, cut into thin strips)
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1 tablespoon olive oil (extra virgin)
2 tablespoon balsamic vinegar
0.5 cup parmesan cheese (shredded)

Instructions

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

Notes

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.

Nutrition (per serving)

Calories: 418
Protein: 21 g
Carbohydrates: 63 g
Fat: 11 g
Fiber: 13 g
Sodium: 455 mg
Saturated Fat: 3 g
Sugar: 4 g
Cholesterol: 10 mg