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.