July 5, 2011 By Lissa
I have made this for the last 2 get-togethers I have attended and we just love it! I had originally been searching for a recipe of the salad that I purchased in my virginal Whole Foods trip back in May, then happened upon this one instead. So delicious!
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
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.
Fresh mozzarella is heavenly. I have found that the more charred the veggies are, the better it tastes! Also, I have been traveling both times I have made this and prepared it ahead of time sans dressing. I ended up having to run to the grocery store to buy a basalmic vinaigrette and I have yet to find one I am crazy about. I think next time I will find a recipe online and make it myself. Actually, now that I am typing this, I remember that this favorite salad of mine has a balsamic dressing! I’m going to try that one.