Soups & Salads

Balsamic Vegetable Pasta Salad

Prep Time: 30 min  |  Servings: 8 sides  |  Calories: 302
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Balsamic Vegetable Pasta Salad
Prep Time
30 min
8 sides

Give your usual pasta salad a makeover with a beautiful and tasty mix of sun-dried tomatoes and Sargento® Shredded Mozzarella - Fine Cut to highlight all of the other earthy flavors of this recipe from chopped fresh bell peppers, halved cherry tomatoes and a splash of your favorite balsamic vinegar.

  • 8 oz. (3 cups) bow tie or rotini pasta, uncooked
  • 1 cup cut fresh green beans or asparagus spears (1-inch pieces)
  • 1 yellow bell pepper, cut into short, thin strips
  • 2 cups (8 oz.) Sargento® Shredded Mozzarella - Fine Cut, divided
  • 2 tsp. dried basil
  • 2 Tbsp. minced sun-dried tomatoes
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. balsamic vinegar or white balsamic vinegar
  • 1 tsp. sugar
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 cups grape tomatoes or halved cherry tomatoes
  1. Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking; rinse with cold water and drain well. Mix cheese, sun-dried tomatoes and basil; set aside.
  2. In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Add pasta and vegetables to bowl and toss. Add 1-1/2 cups cheese mixture and tomatoes; toss again. Serve at room temperature or chilled, topped with remaining 1/2 cup cheese mixture.

Serving Size 8 sides

Calories 302

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 16.00g 25%
Sat. Fat 4.60g 26%
Mono Unsat. Fat 8.80g
Poly Unsat. Fat 1.40g
Cholesterol 44mg 15%
Sodium 301mg 12%
Total Carbohydrate 28g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 12g
Vitamin A 46RE
Vitamin C 19mg 30%
Calcium 222mg 20%
Iron 2mg 6%