I know, I know! Whole Foods Market isn’t “technically” a restaurant. But they are known for their epic salad bar and righteous take-away foods! They are also know for their hefty price tag, with most of their pasta salads averaging around $10 a pound. If you’re backyard entertaining, you may have to take out a second mortgage!
This Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella Cheese is perfect for that summer backyard party. Just like the name suggests, right? And when you make it yourself, you give your bank account a break. It’s a super easy recipe y’all, and I even teach you how to make a delicious homemade Balsamic Vinaigrette that you can use on a nice Greens Salad. Two easy salads in one!
Things you can do beforehand (if you’re entertaining); cook the pasta (al dente!), grill the vegetables, make the vinaigrette and prep the rest of the ingredients. Just don’t add the vinaigrette until you are ready to serve. Feel free to use your outdoor grill for grilling the zucchini, squash and red peppers but I just love my All-Clad indoor grill pan and use it religiously.
Ingredients
- 1 yellow squash, cut lengthwise in 1/2” slices
- 1 zucchini, cut lengthwise in 1/2” slices
- 2 red bell peppers, quartered and ribs removed
- 1 box Rotini pasta
- 2 cups baby spinach, stem removed
- 6 oz. bocconcini, halved
- 1 cup grape tomatoes, halved
- 1 cup red onion, thinly sliced
- 2 TBL fresh basil, julienned
- 2 TBL EVOO
- Salt and Pepper to taste
- Balsamic Vinaigrette
- ½ cup premium oil, avocado or oil preferred
- ¼ cup high quality balsamic vinegar
- 1 TBL honey
- 1 TBL Dijon mustard
- 1 large garlic clove, minced
- 2 pinches kosher salt
- 5 cranks cracked black pepper
Instructions
Boil pasta to al dente instructions, about 7 minutes. Drain and immediately run under cold water. Set aside.
Blend all vinaigrette ingredients, shake well. Refrigerate until ready to use.
In a large mixing bowl, toss the zucchini, squash and red pepper in the EVOO and 1 TBL of salt. On an indoor grill pan or outdoor grill, grill the zucchini, squash and red pepper until about 45% charred and tender. Transfer to a plate and place in refrigerator to cool. Once cooled, cut into bite sized pieces.
Using the same large mixing bowl, toss the grilled vegetables, pasta, spinach, bocconcini, tomatoes, red onion, basil and balsamic vinaigrette. Salt and pepper to taste.
Serve with Longhorn Steakhouse’s Parmesan Crusted Chicken or TGI Friday’s Jack Daniel’s Glazed Chicken and Enjoy!
FULL VIDEO TUTORIAL
