Summer Peach Pasta Salad
This Summer Peach Pasta Salad is just one more way to bring the freshness of peach season to your table. This recipe features crisp peaches, ripened to juicy, honeyed perfection, folded into an colorful salad of garden rotini pasta, corn kernels, cherry tomatoes, and green onion and drizzled with a sweet and tangy honey peach vinaigrette.
Servings: 4
Ingredients
Summer Peach Pasta Salad
- 12 oz garden rotini or other pasta
- ½ pint cherry or grape tomatoes, halved
- 2 peaches, pitted and chopped
- ½ c corn kernels
- 2 green onions, sliced
- ¼ tsp salt
- ⅛ tsp black pepper
Honey Peach Vinaigrette
- 1 peach, pitted and sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp water
- 1 Tbsp honey or maple syrup
- ¼ tsp black pepper
- ⅛ tsp salt
Instructions
Honey Peach Vinaigrette
- Combine peaches, olive oil, vinegar, water, and honey in a blender. Blend for 1 minute, until smooth. Season with salt and pepper. Set aside.
Summer Peach Pasta Salad
- Bring a large pot of water to a boil. Cook pasta for 6 to 8 minutes, until tender. Transfer to a large bowl and let cool to room temperature or chill in the fridge until cold.
- Once the pasta is the desired temperature (warm temperature or cold), chop peaches and halve tomatoes. Add the peaches, tomatoes, corn, and green onions to the bowl with the pasta. Toss with dressing. Season with salt and pepper, as desired.
Notes
- This Summer Peach Pasta Salad is best served at room temperature or cold, but it's not great if it is warm. So make sure to let the pasta cool before combining ingredients.
- To keep this recipe vegan, omit honey and use maple syrup or agave nectar instead. Also make sure pasta is vegan (most shelf stable brands are vegan, just double check).