Description
This Summer Pasta Salad with White Balsamic Vinaigrette is a delightful blend of fresh ingredients. With easy preparation and vibrant flavors, it’s perfect for gatherings or a light meal. Enjoy the combination of corn, tomatoes, and mozzarella coated in a tangy dressing for a satisfying dish.
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
- Whisk together white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl to create the vinaigrette. Alternatively, blend in a mini food processor or shake in a jar.
- In a large bowl, combine cooked pasta, corn, halved grape tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Pour the vinaigrette over the salad, gently mixing with a large spoon until all ingredients are well combined.
- Cover and refrigerate until you are ready to serve.
- Just before serving, add additional basil for garnish, if desired.
Notes
Feel free to customize the salad with your favorite vegetables or proteins.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
For a vegan option, substitute mozzarella with your choice of plant-based cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg