Summer Pasta Salad

While I haven't completely followed my New Year's resolution of weekly blogging, I have stayed true to my resolution of trying a new recipe each week.
This week's recipe is a pasta salad. I didn't feel like making another pasta salad doused in Kraft Italian dressing, so I found this tasty find on wholefoods.com

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

Method

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.

Serves 6.

Enjoy! (And by the end of the week, I may be a little sick of it - it made a lot!)