Description
This vibrant Summer Pasta Salad with White Balsamic Vinaigrette is bursting with fresh flavors from corn, tomatoes, and mozzarella. It’s an easy, healthy dish perfect for gatherings or a quick lunch.
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
- Create the vinaigrette by whisking all ingredients in a medium bowl, blending in a food processor, or shaking in a jar with a lid. Set aside.
- In a large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Pour the vinaigrette over the salad and gently mix all ingredients until well combined.
- Cover and refrigerate until ready to serve. Garnish with additional basil just before serving, if desired.
Notes
Feel free to adjust the amount of vegetables according to your preference.
This salad is great for meal prep and can be enjoyed for several days when stored in the refrigerator.
For extra flavor, consider adding some grilled chicken or shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg