Name: Cold Fusilli Pasta With Summer Vegetables
Total time: 10 min
Yield: 4
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

Cold Fusilli Pasta With Summer Vegetables

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Cold Fusilli Pasta With Summer Vegetables

Cuisine

American, Italian

Prep Time

20 minutes

Cook Time

10 minutes

Servings

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

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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Posted in Dinner, Lunch, Recipes, Under 500 Calories