Description
This Summer Pasta Salad with White Balsamic Vinaigrette bursts with fresh flavors and vibrant ingredients. Enjoy a delightful mix of pasta, corn, tomatoes, and mozzarella, all tossed in a tangy vinaigrette, making it a perfect choice for quick dinners or summer gatherings.
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 the white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a medium bowl until well combined. Alternatively, blend in a mini food processor or shake in a jar with a tight-fitting lid.
- In a large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, mozzarella, and basil chiffonade. Pour the vinaigrette over the salad and mix gently with a large spoon until well incorporated.
- Cover the pasta salad and refrigerate until ready to serve. Garnish with additional basil just before serving, if desired.
Notes
This salad is best served chilled, so make it ahead of time for easy entertaining.
Feel free to customize the ingredients with your favorite summer vegetables or herbs.
You can substitute white balsamic vinegar with regular balsamic vinegar if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg