Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
4

Serves 6

Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings.

View user submitted photos
    Ingredients: 
    • 1 tablespoon extra virgin olive oil
    • 2 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
    • 2 red bell peppers, cored, seeded and quartered
    • 12 ounces fusilli pasta, cooked, drained and cooled
    • 2 cups baby spinach leaves
    • 6 ounces fresh mozzarella, cut into bite-size chunks
    • 1 cup grape tomatoes, halved
    • 1 small red onion, thinly sliced
    • 2 tablespoons chopped basil
    • 1/2 cup balsamic vinaigrette
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat grill to medium heat. Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender. Transfer to a plate as done and set aside to let cool. Cut into bite-size pieces.

    In a large bowl, toss grilled vegetables with pasta, spinach, mozzarella, tomatoes, basil, vinaigrette, salt and pepper.

    Nutritional Info: 
    Per Serving:300 calories (150 from fat), 17g total fat, 6g saturated fat, 20mg cholesterol, 320mg sodium, 27g carbohydrate (4g dietary fiber, 6g sugar), 10g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion