product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

Serves 6
Time 20 min
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:
Ingredients
  • 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
Shop with Prime

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.

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.
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.