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Cold Fusilli Pasta With Summer Vegetables

Cold Fusilli Pasta With Summer Vegetables
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



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