Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

Serves 6

Time 20 min

Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

Serves 6

Time 20 min

Ingredients

1 tablespoonextra-virgin olive oil

2yellow squash or zucchini, cut on the diagonal into 1/2-inch slices

2red bell peppers, quartered

12 ouncesfusilli pasta, cooked, drained and cooled

2 cupsbaby spinach leaves

6 ouncesfresh mozzarella, cut into bite-size chunks

1 cupgrape tomatoes, halved

1 smallred onion, thinly sliced

2 tablespoonschopped fresh basil

1/2 cupprepared balsamic vinaigrette

1/4 teaspoonfine sea salt

1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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.

Special Diets:

Vegetarian

Ingredients

1 tablespoonextra-virgin olive oil

2yellow squash or zucchini, cut on the diagonal into 1/2-inch slices

2red bell peppers, quartered

12 ouncesfusilli pasta, cooked, drained and cooled

2 cupsbaby spinach leaves

6 ouncesfresh mozzarella, cut into bite-size chunks

1 cupgrape tomatoes, halved

1 smallred onion, thinly sliced

2 tablespoonschopped fresh basil

1/2 cupprepared balsamic vinaigrette

1/4 teaspoonfine sea salt

1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

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.

Nutritional Info

Serving Size

Calories

300

Total Fat

17g

Saturated Fat

Cholesterol

20mg

Sodium

320mg

Total Carbohydrate

27g

Dietary Fiber

Total Sugars

Protein

10g

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.