Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. Transfer pasta to a large bowl and toss with pesto sauce and balsamic vinegar until it’s evenly coated

Add small mozzarella balls, cherry tomatoes and basil leaves. Toss gently until the salad is well combined. Store pasta salad in the refrigerator for up to 3-4 days.

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In a steamer basket, gently steam green beans until they are tender crisp. Run under cold water.

In a large bowl, combine pasta with green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley. In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, salt and pepper. Pour dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3-4 days.

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In a steamer basket, gently steam green beans until they are tender crisp. Run under cold water.

In a large bowl, combine pasta with green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley. In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, salt and pepper. Pour dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3-4 days.