Description
This Summer Pasta Salad with White Balsamic Vinaigrette combines fresh ingredients and vibrant flavors, making it a delightful dish for gatherings or a quick meal. With its easy prep and mouthwatering taste, it stands out as a healthy option 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, using a mini food processor, or shaking in a jar with a tight lid. Set aside.
- In a large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade. Pour the vinaigrette over the salad and gently mix until combined. Cover and refrigerate until serving. Garnish with extra basil if desired.
Notes
For more flavor, consider adding other fresh herbs like parsley or mint.
This salad can be made in advance; just keep the dressing separate until ready to serve for optimal freshness.
Feel free to substitute other vegetables based on seasonality or preference.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg