Description
This Summer Pasta Salad with White Balsamic Vinaigrette is a delightful blend of fresh fusilli pasta, vibrant veggies, and a zesty dressing, perfect for a quick, healthy meal that brings joy to your table.
Ingredients
Scale
- ½ cup white balsamic vinegar
- ⅓ cup avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper (to taste)
- 8 ounces fusilli OR rotini pasta (cooked in salted water according to package directions, rinsed, & drained)
- 2 cups corn
- 12 ounces grape tomatoes (halved OR quartered (depending on size))
- 1 English cucumber (peeled & diced)
- 2 medium nectarines (peeled & diced)
- 8 ounces fresh mozzarella “pearls" (drained)
- ½ cup packed basil leaves (sliced into a chiffonade)
Instructions
- Prepare the vinaigrette by whisking together white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl, or blend in a food processor, or shake in a jar. Set aside.
- In a large bowl, combine the cooked pasta with corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Drizzle the vinaigrette over the salad mixture and gently toss with a large spoon until everything is well combined.
- Cover the salad and refrigerate until ready to serve. Optionally garnish with extra basil before serving.
Notes
Try adding grilled chicken or shrimp for additional protein.
For a vegetarian version, ensure that the mozzarella pearls are made without animal rennet.
This salad is best served chilled for a refreshing taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg