Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer salad.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Dressing:
Method
Dressing: In bowl, whisk together oil, vinegar, garlic, cumin, oregano, salt and pepper.In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes. Drain and rinse in cold water; drain well and place in large bowl. Add zucchini, beans and tomatoes; pour dressing over top and toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Toss with basil just before serving.
Nutritional facts Per serving: about
- Sodium 252 mg
- Protein 6 g
- Calories 263.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 30 g
%RDI
- Iron 16.0
- Folate 41.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 15.0
