Description
This Summer Pasta Salad with White Balsamic Vinaigrette boasts a delightful mix of fresh ingredients. Perfect for quick dinners, warm-weather gatherings, and health-conscious meals, each bite offers a burst of flavor that’s irresistibly satisfying.
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 the ingredients together in a medium bowl until smooth, or use a mini food processor or a jar with a tight lid to blend. Set aside.
- In a large bowl, combine the cooked pasta with corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Pour the vinaigrette over the salad and gently stir all ingredients until well mixed. Cover and refrigerate until ready to serve. Garnish with additional basil before serving, if desired.
Notes
For added flavor, consider adding chopped red onion or bell peppers.
This salad can be made a few hours in advance for easier preparation at gatherings.
Ensure the pasta is cooled before mixing to prevent wilting the fresh ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg