Description
This vibrant Summer Pasta Salad with White Balsamic Vinaigrette is bursting with fresh flavors. With ingredients like mozzarella, corn, and nectarines, it’s a delightful choice for a light meal or a picnic option.
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
- Combine all vinaigrette ingredients in a medium bowl and whisk until blended. Alternatively, use a mini food processor or shake in a jar with a lid. Set aside.
- In a large bowl, add the cooked pasta. Mix in the corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Drizzle the vinaigrette over the salad and gently toss with a large spoon to combine all the ingredients. Cover and refrigerate until ready to serve.
- Garnish with additional basil just before serving if desired.
Notes
This salad can be made ahead of time; just mix the vinaigrette and salad ingredients separately until ready to serve.
Feel free to substitute different vegetables based on seasonal availability or personal preference.
Adjust the seasoning to taste by adding more salt or pepper as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 8mg