Cold Fusilli Pasta with Summer Vegetables

This vibrant pasta salad is packed with fiber from whole grains and chickpeas, keeping you full and energized while delivering a wealth of antioxidants from fresh summer vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 8 oz (227 g) whole-wheat fusilli pasta · 627 kcal in the whole recipe
• 2 cups cherry tomatoes, halved · 56 kcal in the whole recipe
• 1 large green bell pepper, sliced into thin strips · 38 kcal in the whole recipe
• 1/2 cup red onion, thinly sliced · 34 kcal in the whole recipe
• 1 medium zucchini, finely shredded or chopped · 26 kcal in the whole recipe
• 1 can (15.5 oz) low-sodium chickpeas, drained and rinsed · 512 kcal in the whole recipe
• 1 tbsp fresh basil, cut into thin strips · 1 kcal in the whole recipe
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp extra virgin olive oil · 131 kcal in the whole recipe
• 2 tbsp balsamic vinegar · 28 kcal in the whole recipe
• 1/2 cup shredded parmesan cheese · 219 kcal in the whole recipe

Method

1. Bring a large pot of water to a boil, add the whole-wheat fusilli, and cook for 8 to 9 minutes until al dente. Drain the pasta and rinse under cold running water to cool completely.

   

2. In a large salad bowl, combine the halved cherry tomatoes, sliced green pepper, red onion, zucchini, and rinsed chickpeas, then season with fresh basil, salt, and black pepper.

   

3. Whisk the extra virgin olive oil and balsamic vinegar together in a small bowl until fully blended.

   

4. Add the cooled pasta to the salad bowl, pour the dressing over, and toss gently to coat. Portion into bowls and top each with shredded parmesan cheese.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.