Makes 4-5 servings

2 medium zucchini, diced
3 cups brown rice fusilli pasta
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
fresh tarragon, chopped
1 tsp dijon mustard
1 15-oz can pinto beans, drained and rinsed
1 cup halved cherry tomatoes
6 oz marinated artichoke hearts, roughly sliced
2 tbsp capers
baby spinach leaves

Bring a pot of salted water to a boil. Boil zucchini a few minutes just until tender. Remove with a slotted spoon and set aside.

Return the water to a boil and cook pasta according to package instructions. Drain and rinse with cold water.

Meanwhile in a large bowl, combine oil, vinegar, mustard, and tarragon. Season to taste with salt and pepper. Add pasta, beans, zucchini, tomato, artichoke hearts, and capers. Toss to coat with dressing, then serve on a bed of spinach.