Description
This Summer Pasta Salad with White Balsamic Vinaigrette is bursting with flavors from fresh ingredients like corn, grape tomatoes, and mozzarella pearls. Quick to prepare, it’s an ideal light meal for warm days, packed with nutrition and taste, making it a delightful side or main dish for any occasion.
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
- Whisk together white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a medium bowl until well mixed.
- In a large bowl, combine the cooked pasta, corn, grape tomatoes, diced cucumber, diced nectarines, mozzarella pearls, and basil chiffonade.
- Drizzle the vinaigrette over the pasta mixture and gently toss until everything is evenly coated.
- Cover the bowl and chill in the refrigerator until ready to serve.
- Before serving, add additional basil as a garnish if desired.
Notes
Fresh mozzarella pearls can be substituted with cubed mozzarella if needed.
For added flavor, consider marinating the veggies in the vinaigrette for a short time before mixing them into the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg