Issue link: https://read.uberflip.com/i/1145989
65 deliciously healthy dinners cold fusilli pasta with summer vegetables Prep time: 20 minutes Cook time: 10 minutes a whole new twist on pasta salad! 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 1 / 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. Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level. yield: 4 servings serving size: about 1½ C pasta each serving provides: calories 418 total fat 11 g saturated fat 3 g cholesterol: 10 mg sodium 455 mg total fiber 13 g protein 21 g carbohydrates 63 g potassium 576 mg main dishes pastas