Recipe: <!-- -->Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella<!-- --> | Whole Food

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices
• 2 red bell peppers, 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 fresh basil
• 1/2 cup prepared balsamic vinaigrette
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper