Description
This Summer Pasta Salad with White Balsamic Vinaigrette combines fresh ingredients for an irresistible flavor. Perfect for a quick dinner or healthy meal, it’s an easy, homemade option that everyone will love!
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 until well mixed. Alternatively, blend in a mini food processor or shake in a jar and 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 pasta mixture and gently toss everything together with a large spoon until evenly mixed. Cover and refrigerate until ready to serve.
- Garnish with additional basil just before serving, if desired.
Notes
Feel free to customize by adding other vegetables or proteins.
This salad tastes even better after it sits in the fridge for a while, allowing flavors to meld.
Great for picnics or BBQs!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg