Good Eats!

Pasta Salad

INGREDIENTS

  • 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

PREPARATION

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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