Name: Cold Fusilli Pasta With Summer Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz whole-wheat fusilli (spiral pasta); 2 C cherry tomatoes (rinsed and halved); 1 large green bell pepper (rinsed and sliced in pieces 1/4 inch wide by 2 inches long); 1/2 C red onion (thinly sliced); 1 medium zucchini (rinsed and shredded finely or sliced into small chunks (about 1 C)); 1 can (151/2 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)); 1/4 tsp salt; ? tsp ground black pepper; 1 Tbsp Extra virgin olive oil; 1/2 C shredded parmesan cheese

Cold Fusilli Pasta With Summer Vegetables

Prep Time 20

Cook Time 10

Total Time 30

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Servings

Ingredients

8 oz whole-wheat fusilli spiral pasta
2 C cherry tomatoes rinsed and halved
1 large green bell pepper rinsed and sliced in pieces 1/4 inch wide by 2 inches long
1/2 C red onion thinly sliced
1 medium zucchini rinsed and shredded finely or sliced into small chunks (about 1 C)
1 can 151/2 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)
1/4 tsp salt
? tsp ground black pepper
1 Tbsp Extra virgin olive oil
1/2 C shredded parmesan cheese

Instructions

Preparation

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.
Source: NHLBI

Category: Recipes

Holidays: Shavuot

Diets: Dairy