8 oz whole-wheat fusilli (spiral) pasta
2 C cherry tomatoes, rinsed and
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
1 Tbsp fresh basil, rinsed, dried, and
cut into thin strips (or 1 tsp dried)
¼ tsp salt
/8 tsp ground black pepper
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
½ C shredded parmesan cheese
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.