Description
This vibrant Summer Pasta Salad combines fresh ingredients like tomatoes, corn, and mozzarella with a flavorful white balsamic vinaigrette. It’s an easy, refreshing dish perfect for gatherings or a quick meal!
Ingredients
Scale
- ½ cup white balsamic vinegar
- 1/3 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
- Whisk together the white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl to make the vinaigrette. Set aside.
- In a large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, mozzarella pearls, and basil chiffonade.
- Pour the vinaigrette over the pasta mixture and gently mix everything until well combined.
- Cover the bowl and refrigerate until ready to serve. Sprinkle with additional basil before serving, if desired.
Notes
Feel free to add any seasonal vegetables you have on hand.
This salad can be prepared a few hours in advance for easy serving later.
For added protein, consider adding grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg