Cold Fusilli Pasta with Summer Vegetables

In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

Add pasta, and cook according to package directions for the shortest recommended time, about 8–9 minutes. Drain. Rinse pasta under cold running water to cool, about 3 minutes.

Place all the vegetables and beans in a large salad serving bowl. Season with basil, salt, and pepper.

Add the cooled pasta.

Combine olive oil and vinegar in a small bowl. Mix until completely blended. Pour over vegetables and pasta. Mix gently until well coated.

Divide into four equal portions. Top each with 2 tablespoons shredded parmesan cheese.