INGREDIENTS:
1/8 teaspoon ground black pepper
2 Cup cherry tomatoes, rinsed and halved
1 large green bell pepper, rinsed and
sliced in pieces
¼ inch wide by 2 inches long
8 ounce whole-wheat fusilli spiral pasta
½ Cup red onion, thinly sliced
1 can "15½ ounce" low-sodium chickpeas
or garbanzo beans, drained and rinsed
1 medium zucchini, rinsed and
shredded finely or sliced into
small chunks about 1 Cup
1 tablespoon fresh basil, rinsed, dried, and
cut into thin strips or 1 teaspoon dried
1 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
½ Cup shredded parmesan cheese
¼ teaspoon salt
INSTRUCTIONS:
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 10 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.
