By Paige Kelley
Keep summer going with this healthy pasta salad with grilled vegetables and fresh mozzarella.
1 tablespoon extra virgin olive oil
2 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 …read more