Description
This Summer Pasta Salad with White Balsamic Vinaigrette features a delightful mix of colors and flavors. With fresh ingredients like corn, tomatoes, and mozzarella, it’s ideal for a quick, healthy meal or a side dish at barbecues and gatherings. Enjoy its refreshing taste and simple prep!
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
- In a medium bowl, whisk together the white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well blended. Set the vinaigrette aside.
- In a very large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Pour the vinaigrette over the pasta mixture and gently combine everything with a large spoon until well mixed.
- Cover and refrigerate until ready to serve. Prior to serving, garnish with additional basil if desired.
Notes
For a vegetarian option, ensure the cheese is rennet-free.
Feel free to substitute pasta shapes as per your preference.
This salad can be made a few hours in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg