A myriad of fresh, seasonal vegetables grace this pasta salad, and fresh mozzarella mixed with fresh basil just makes it even more delightful!

Pasta Salad with Grilled Summer Vegetables


• 1 tbsp Extra Virgin Olive Oil
• 8 oz Yellow Squash And Zucchini
• 2 cups Red Bell Peppers
• 12 oz Fusillo No. 27
• 2 cups Spinach, Baby
• 6 oz Fresh Mozzarella
• 1 cup Grape Tomatoes
• 1/4 cup Red Onion
• 2 tbsp Fresh Basil
• 1/2 cup Balsamic Vinaigrette
• 1/4 tsp Sea Salt
• 1/2 tsp Black Pepper


Preheat grill to medium heat. Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender. Transfer to a plate as done and set aside to let cool. Cut into bite-size pieces. (This can also be done in a pan)

In a large bowl, toss grilled vegetables with pasta, spinach, mozzarella, tomatoes, basil, vinaigrette, salt and pepper.

Serves: 6

*Recipe and image courtesy of LiveStrong.com.*