|Uncooked dried fusilli||4 Ounce (Thin Corkscrew Or Pasta Twists)|
|Fat free italian dressing||1 Cup (16 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs) (Fresh)|
|Canned chickpeas||15 Ounce, rinsed (Garbanzo Beans, Drained)|
|Whole kernel corn||1 Cup (16 tbs) (Cooked, Drained)|
|Swiss cheese slice||1⁄4 Pound, cubed 1/2 inch|
|Roasted red peppers||1⁄2 Cup (8 tbs), cut into strips|
|Cucumber||1⁄2 Medium, sliced 1/4-inch, quartered|
Cook fusilli according to package directions. Drain; rinse with cold water. Set aside.
Combine all dressing ingredients in large bowl; mix well.
Add cooked fusilli and all salad ingredients to dressing; toss to coat well. Cover; refrigerate at least 1 hour to blend flavors.