How to make WHOLE FOODS | Pasta Salad with Summer Vegetables & Fresh Mozzarella

fresh mozzarella

🥗Healthier: low-fat mozzarella

💰Cheaper: cubed cheddar

Low-fat mozzarella reduces calories while maintaining creaminess.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive and adds a similar tang.

Boil salted water and cook rotini pasta for 7 minutes until al dente.

Drain pasta and rinse under very cold water to cool it down.

Prepare homemade balsamic vinaigrette: In a jar, combine 1/2 cup avocado oil, 1/4 cup balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 minced garlic clove, 2 pinches kosher salt, and 4-5 cranks of black pepper; shake well and refrigerate.

Clean and prep the vegetables for grilling: Remove seeds and stems from red bell pepper, cut into large pieces; trim ends of zucchini and yellow squash, slice lengthwise into 1/2 inch slices.

Toss zucchini, yellow squash, and red bell pepper with 2 tablespoons avocado oil and 1 tablespoon kosher salt to coat.

Slice 1 cup of red onion thinly and halve 1 cup of grape tomatoes; halve 6 ounces of fresh mozzarella balls (bocconcini).

Julienne 2 tablespoons of fresh basil by stacking leaves, rolling them, and slicing thinly; prepare 2 cups of baby spinach by removing tough stems.

Grill zucchini, yellow squash, and red bell pepper until cooked; allow to cool before adding to salad to prevent melting the mozzarella.

Cut grilled vegetables into bite-sized pieces and add to a large mixing bowl with cooled pasta, mozzarella, red onion, grape tomatoes, basil, and baby spinach.

Toss the salad with the homemade balsamic vinaigrette; taste and adjust seasoning with salt and black pepper as desired.

Serve the pasta salad cold or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens