Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

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.

  • 1 tablespoon extra virgin olive oil
  • 2 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
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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.

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

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. See our Terms of Service.

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