Cold Fusilli Pasta With Summer Vegetables
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 8 oz whole-wheat fusilli (spiral) pasta
- 2 cups cherry tomatoes, rinsed and halved
- 1 large green bell pepper, rinsed and sliced in pieces ¼ inch wide by 2 inches long
- 1/2 cup 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 tablespoon fresh basil, rinsed, dried, and cut into thin strips (or 1 tsp dried)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup shredded parmesan cheese
Ingredients
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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. Rinse pasta under cold running water to cool, about 3 minutes.
- Place all the vegetables and beans in a large salad serving bowl. Season with basil, salt, and pepper.
- Add the cooled pasta.
- Combine olive oil and vinegar in a small bowl. Mix until completely blended. Pour over vegetables and pasta. Mix gently until well coated.
- Divide into four equal portions. Top each with 2 tablespoons shredded parmesan cheese.
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