Ingredients
Scale
- ½ cup white balsamic vinegar
- 1/3 cup avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper (to taste)
- 8 ounces fusilli OR rotini pasta (cooked in salted water according to package directions, rinsed, & drained)
- 2 cups corn
- 12 ounces grape tomatoes (halved OR quartered (depending on size))
- 1 English cucumber (peeled & diced)
- 2 medium nectarines (peeled & diced)
- 8 ounces fresh mozzarella “pearls" (drained)
- ½ cup packed basil leaves (sliced into a chiffonade)
Instructions
- Prepare the vinaigrette by whisking all ingredients in a medium bowl until well combined. Alternatively, blend in a mini food processor or shake in a jar with a tight lid. Set aside.
- In a large bowl, combine the cooked pasta, corn, halved tomatoes, diced cucumber, diced nectarines, fresh mozzarella, and basil chiffonade.
- Pour the vinaigrette over the salad mixture and gently toss with a large spoon to mix thoroughly.
- Cover the salad and refrigerate until ready to serve. Before serving, add extra basil for garnish if desired.
Notes
For added flavor, adjust the amount of black pepper to your taste.
This salad can be made a few hours ahead to allow the flavors to meld together.
Feel free to customize with your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.