Description
This vibrant Summer Pasta Salad with White Balsamic Vinaigrette bursts with flavor from fresh ingredients. It’s easy to prepare and perfect for a healthy meal or a gathering with friends, making it a delightful choice 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
- Prepare the vinaigrette by whisking all ingredients in a medium bowl until well combined. Alternatively, blend in a food processor or shake 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.
- Drizzle the vinaigrette over the salad and mix gently with a large spoon until all ingredients are well incorporated.
- Cover the bowl and refrigerate until ready to serve. Garnish with extra basil before serving, if desired.
Notes
Feel free to substitute other vegetables based on your preference or seasonal availability.
For added protein, consider including grilled chicken or chickpeas.
This salad can be made ahead of time, just add the basil just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg