Amy Riolo: Fusilli pasta salad is a bright and comforting dish to enjoy during warm months. To start, take 1 pound of cooked whole wheat fusilli pasta that has been drained and rinsed in cold water and place it in a large bowl.
Next, combine 1 pound of baby spinach, 4 ounces of fresh mozzarella balls that have been drained, 1 cup of cherry tomatoes and 1 cup of cooked chick peas in the same bowl. Then, add in 3 tablespoons of extra virgin olive oil, the juice and zest of one lemon and 2 tablespoons of balsamic vinegar. The combination of chick peas, mozzarella and vegetables provides a lot of protein, carbohydrates and nutrients in this dish.
Steer the mixture well and add kosher salt and freshly ground pepper to taste. Taste the pasta mixture and serve at room temperature or chilled. So here we have our fusilli pasta salad, a hearty, healthful meal in a bowl. Enjoy!