Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

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. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1 to 2 tablespoons extra virgin olive oil*
2 to 3 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

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.

Nutrition

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

http://wholefoodsmarket.com/recipes/1920