Cold Fusilli Pasta With Summer Vegetables

• 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

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.