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from Kimberly's cookbook

Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
| Whole Foods Market




  • 1 T extra virgin olive oil
  • 2 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
  • 2 red bell peppers, cored, seeded and quartered
  • 12 ounces fusilli pasta, cooked, drained and cooled
  • 2 c baby spinach leaves
  • 6 ounces fresh mozzarella, cut into bite-size chunks
  • 1 cup grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 2 T chopped basil
  • 1/2 cup balsamic vinaigrette
  • 1/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • Preparation:
    1. 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.

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