Description
This Summer Pasta Salad features fresh corn, juicy nectarines, and mozzarella, all drizzled with a tangy vinaigrette. It’s perfect for quick meals or 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 chiffonade)
Instructions
- Prepare the vinaigrette by whisking the white balsamic vinegar, avocado oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a bowl. Alternatively, blend them in a mini food processor or shake in a jar.
- In a large bowl, combine the cooked pasta, corn, grape tomatoes, cucumber, nectarines, mozzarella, and basil.
- Drizzle the vinaigrette over the salad and gently mix until everything is well coated. Cover and refrigerate until serving. Garnish with extra basil if desired.
Notes
This salad can be made a few hours in advance for flavors to meld.
For a vegetarian option, ensure cheese and vinegar are vegetarian-friendly.
Feel free to swap ingredients based on your taste or what you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg