Cold Fusilli Pasta With Summer Vegetables

Name: Cold Fusilli Pasta With Summer Vegetables
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

jamiegeller.com

Cold Fusilli Pasta With Summer Vegetables Servings 4 Servings Ingredients - 8 oz whole-wheat fusilli spiral pasta - 2 C cherry tomatoes rinsed and halved - 1

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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