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Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella

See full recipe on: Whole Foods



Ingredients

1 to 2 tablespoon extra virgin olive oil
2 to 3 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 cups baby spinach leaves
6 ounces fresh mozzarella, cut into bite-size chunks
1 cup grape tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped basil
1/2 cup balsamic vinaigrette
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 438
Fat 11g 18%
Carbs 71g 23%
Protein 16g 32%
Fiber 6g 25%
Cholesterol 22mg 7%
Sodium 444mg 18%
     
Fat
Carbs
Protein

Preparation






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