Description

This Summer Pasta Salad with White Balsamic Vinaigrette is a delightful blend of fresh ingredients and vibrant flavors. It’s perfect for picnics, quick dinners, or light lunches, making it a must-try for anyone looking for easy and delicious meals.

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)

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until completely blended.
Transfer the cooked pasta to a large mixing bowl. Add the corn, halved tomatoes, diced cucumber, diced nectarines, mozzarella pearls, and basil.
Pour the vinaigrette over the salad and gently mix all the ingredients with a large spoon until they're well combined.
Cover the salad and refrigerate it until you're ready to serve. Optionally, garnish with extra basil just before serving.

Notes

For a variation, try adding your favorite protein such as grilled chicken or shrimp.
The salad can be made a few hours ahead of time for easier meal prep.
Use fresh, ripe fruit for the best flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 350mg
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 10mg