Good Eats!

Pasta Salad


  • 1 to 2 tablespoons 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*
  • Salt and pepper to taste


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. 

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

Source:  Whole Foods


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