Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Serves 6
Time 20 min
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.
Special Diets:
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, 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 fresh basil
- 1/2 cup prepared balsamic vinaigrette
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
Prepare a grill for medium heat cooking.
Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender, about 8 minutes.
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 carbohydrates (4g dietary fiber, 6g sugar), 10g protein.
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.
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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, 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 fresh basil
- 1/2 cup prepared balsamic vinaigrette
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper