8 oz whole wheat spiral pasta 2 cups cherry tomatoes, rinsed and halved 1 large green bell pepper, rinsed and sliced in 1 / 4 inch wide by 2 inch long 1 / 2 cup red onion, thinly sliced 1 medium zucchini, rinsed and shredded finely or sliced finely or sliced into small chunks 1 can low-sodium chickpeas, drained and rinsed 1 Tbsp fresh basil, rinsed, dried and cut into thin strips 1 / 4 tsp salt 1 / 8 ground black pepper 1 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar 1 / 2 cup shredded parmesan cheese
SERVES: 4
PREP TIME: 20 mins COOK TIME: 10 mins
INSTRUCTION: In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. 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. Place all the vegetables and beans in a large salad serving bowl. Season with basil, salt, and pepper. Add the cooled pasta. Combine olive oil and vinegar in a small bowl. Mix until completely blended. Pour over vegetables and pasta. Mix gently until well coated. Divide into four equal portions. Top each with 2 tablespoons shredded parmesan cheese.