Keep things on your plate light this summer with this healthy dish. This summer vegetable pasta salad is perfect to enjoy as your entree or alongside your favorite entree. Happy and healthy eating this summer, friends!
8 oz whole-wheat fusilli (spiral) pasta
2 cups cherry tomatoes, rinsed and halved
1 large green bell pepper, rinsed and sliced in pieces ¼-inch wide by 2 inches long
½ cup red onion, thinly sliced
1 medium zucchini, rinsed and shredded finely or sliced into small chunks
1 can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
1-2 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 olive oil
2 Tbsp balsamic vinegar
½ cup shredded parmesan cheese
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.
4 servings (about 1½ cups pasta each)
- 418 calories
- 11 g total fat
- 3 g saturated fat
- 455 mg sodium
- 13 g total fiber
- 21 g protein
- 63 g carbohydrates
Recipes are created and approved by Mary Lindsey Jackson, RN, LDN, Clinical Nutritionist Educator for Mission Weight Management.