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cold fusilli pasta with
summer vegetables

Prep Time:



Cook Time:





About the Recipe

a whole new twist on pasta salad!


8 oz whole-wheat fusilli (spiral) pasta

2 C cherry tomatoes, rinsed and


1 large green bell pepper, rinsed

and sliced in pieces � inch wide

by 2 inches long

� C red onion, thinly sliced

1 medium zucchini, rinsed and

shredded finely or sliced into

small chunks (about 1 C)

1 can (15� 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)

� tsp salt

1/8 tsp ground black pepper

1 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

� 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.

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