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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*
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper

Description

Sure, Pasta Salad Is Nothing New But The Summertime Flavor Of Grilled Vegetables And Our Tender Mozzarella Make It A Party Favorite. Feel Free To Change It Up With Different Veggies Or Dressings. Ingredients With An Asterisk (*) Are Available In The <a

Wholefoods