Description
This Summer Pasta Salad with White Balsamic Vinaigrette boasts irresistible flavors with fresh ingredients like corn, tomatoes, and mozzarella. It comes together quickly, making it an ideal choice for light lunches or potlucks.
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
- To prepare the vinaigrette, whisk together white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl until well combined. Alternatively, blend it in a mini food processor or shake in a jar with a tight lid.
- In a large bowl, combine the cooked pasta, corn, halved grape tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Drizzle the vinaigrette over the pasta salad and gently mix with a large spoon until everything is well coated. Cover the bowl and refrigerate until ready to serve.
- Before serving, garnish with additional basil if desired.
Notes
For added flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.
Feel free to substitute the vegetables based on seasonal availability or personal preference.
This salad is perfect for potlucks and can be made the day before.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg