Description
This Summer Pasta Salad with White Balsamic Vinaigrette is packed with flavor, featuring fresh ingredients like corn, tomatoes, and mozzarella. It’s a quick and healthy dish that’s perfect for gatherings or easy weeknight dinners.
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
- Prepare the vinaigrette by whisking all the ingredients together in a medium bowl, or blend them in a mini food processor, or shake in a jar until well combined. Set aside.
- In a large bowl, combine the cooked pasta, corn, tomatoes, cucumber, nectarines, mozzarella, and basil.
- Drizzle the prepared vinaigrette over the salad and gently mix the ingredients until well combined. Cover and refrigerate until ready to serve. Garnish with additional basil before serving, if desired.
Notes
Feel free to customize the salad by adding other fresh vegetables or proteins like grilled chicken or chickpeas.
Make the vinaigrette ahead of time for easier preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg