A whole new twist on pasta salad!



  • 8 oz whole-wheat fusilli (spiral) pasta
  • 2 C cherry tomatoes, rinsed and halved
  • 1 large green bell pepper, rinsed and sliced in pieces ¼ inch wide by 2 inches long
  • ½ C red onion, thinly sliced
  • 1 medium zucchini, rinsed and shredded finely or sliced into small chunks (about 1 C)
  • 1 can (15½ 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)
  • ¼ tsp salt
  • 1 /8 tsp ground black pepper 
  • 1 Tbsp extra virgin olive oil 
  • 2 Tbsp balsamic vinegar
  • ½ 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.