Mediterranean Fusilli Salad

Ingredients

• 12 oz (340 g) fusilli pasta
• 1 zucchini, cubed
• 1 19 oz can (540 mL can) romano beans, drained and rinsed
• 2/3 cup (150 mL) sliced, drained oil packed sun-dried tomatoes
• 3/4 cup (175 mL) thinly sliced fresh basil

Dressing

• 2/3 cup (150 mL) extra-virgin olive oil
• 1/4 cup (60 mL) red wine vinegar
• 1 garlic clove, minced
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Directions

1. Dressing: In bowl, whisk together oil, vinegar, garlic, cumin, oregano, salt and pepper.
2. 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.
3. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Toss with basil just before serving.
5. Servings: 12