Tomorrow is International Picnic Day! In honor of outdoor eating everywhere, here’s a tasty and simple pasta dish with a healthy flair, perfect for a small picnic.

INGREDIENTS

• 8 ounces 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 (about 1 cup)
• 1 can (15½ ounces) low-sodium chickpeas (or garbanzo beans), drained and rinsed
• 1 tablespoon fresh basil, rinsed, dried and cut into thin strips (or 1 teaspoon dried)
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar
• ½ cup shredded parmesan cheese

INSTRUCTIONS:

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.

Makes 4 servings

Nutrition Facts (per serving):
Calories: 418; Fat: 11g; Carbs: 63g; Protein: 21g; Sodium: 455mg

Recipe Card for Cold Fusilli Pasta

Source: Deliciously Healthy Dinners, posted on Delicious Healthy Eating From the National Heart, Lung and Blood Institute