Tomato-Basil and Fresh Mozzarella Pasta Salad


3 cups multigrain rotini pasta
1 pound yellow summer (crookneck) squash, halved lengthwise
1 pound zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
2 cups grape tomatoes
3 ounces baby spinach
4 ounces fresh mozzarella cheese, cubed
1/4 cup white balsamic vinegar
1 tablespoon chopped fresh basil
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced


Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.

Brush vegetables with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Broil 10 to 15 minutes, turning occasionally, or until vegetables are crisp tender.

While pasta and vegetables cook, prepare Vinaigrette Dressing by combining balsamic vinegar and next 5 ingredients. Combine pasta, vegetables and cheese in a large bowl. Add dressing and toss well.

Yields 6 (1 ½ cup servings) 375 calories; 10.5 grams fat

Barbra Crumpacker, RD, LD
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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