Home » Recipes » Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
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
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.
Per Serving:300 calories (150 from fat), 17g total fat, 6g saturated fat, 20mg cholesterol, 320mg sodium, 27g carbohydrates, (4 g dietary fiber, 6g sugar), 10g protein.
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