8 oz. Integral fusilli (spiral) pasta
2 C cherry tomatoes, rinsed and
half reduced
1 large green pepper, rinsed
and cut into pieces ¼ inch wide
by 2 inches long
½ C red onion, finely cut
1 medium zucchini, rinsed and
crushed finely or sliced in
small pieces (around 1 C)
1 can (15½ oz) of low-sodium chickpeas
(or chickpeas), drained
and rinsed
1 tablespoon fresh basil, rinsed, dried and
cut into thin strips (or 1 dry teaspoon)
¼ teaspoon of salt
1
/ 8 teaspoons ground black pepper
1 tablespoon of extra virgin olive oil
2 tablespoons of balsamic vinegar
½ C grated 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 the package
instructions for the shortest recommended time,
around 8-9 minutes. Drain. Rinse the pasta cold
running water to cool, approximately 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 paste.
5 Combine the olive oil and vinegar in a small bowl. Mixture
until it is completely mixed. Pour over vegetables and
pasta. Mix gently until well covered.
6 Divide into four equal portions. On top of each one with
2 tablespoons grated Parmesan cheese ..
