Cold Fusilli Pasta with Summer Vegetables



  • 8 oz. whole-wheat fusilli (spiral) pasta
  • 2 cups cherry tomatoes, rinsed and halved
  • 1 large green bell pepper, rinsed and sliced in pieces 1/4 inch wide by 2 inches long
  • 1/2 cup red onion, thinly sliced
  • 1 medium zucchini, rinsed and shredded finely or sliced into small chunks (about 1 cup)
  • 1 can (15 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)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1/2 cup shredded parmesan cheese


  1. For relish, combine all ingredients in a bowl and set aside.
  2. Using a pan large enough to hold salmon steaks, bring water to a boil and add peppercorns, lemon slices, parsley, onion and bay leaf.
  3. Lower heat to a gentle simmer, cover and let flavors infuse for 5 minutes. Add salmon steaks and make sure they are covered with water. Add additional water if needed.
  4. Cook, uncovered, for 10 to 12 minutes or until fish is just tender. It will flake easily when tested with a fork. Never let water boil or fish will toughen.
  5. Divide the relish on four plates.

Photo and recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

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