Summer Pasta Salad with Fresh Peaches
This peach pasta salad recipe uses fresh peach slices, sweet corn, juicy grape tomatoes, pine nuts, and your favorite pasta for a bright, light, and refreshing summer salad. Boil the noodles, assemble your produce, and toss it in a simple homemade dressing, and you're done! It's easy, quick, and just what a hot summer day calls for.
Ingredients
- 12 ounces pasta (cooked and drained)
- 3 cups chopped peaches (peeled or unpeeled)
- 2 cups cherry tomatoes
- 2 cups corn (about 2 ears worth)
- ¼ cup pine nuts (optional)
- ½ cup white balsamic vinegar
- ¼ cup honey
- 2 cloves garlic
- ¼ red onion
- 1 tablespoon Country Dijon Mustard
- ½ cup olive oil
- salt and pepper
Instructions
- Cook pasta in salted water until al dente. Remove and drain, and let cool slightly.
- Cut cherry tomatoes in half and add them to a large bowl. Add peeled and chopped peaches. Remove corn from the cob and add it to the bowl, mixing to combine.
- DRESSING: Add whole garlic and onion right into the food processor with the vinegar, honey, and mustard. Process until the onion and garlic are finely chopped, then slowly pour in the olive oil while it’s running. Salt and pepper to taste.
- While the pasta is still warm, add it to the peaches, tomatoes, and corn and mix to combine. Pour the dressing over and mix to combine. If serving later, reserve some of the dressing to pour over right before serving.
Barbara's Notes + Tips
- Reserve some of the dressing to pour on right before serving, if not serving right away.
- This salad is best served cold.
- You could use frozen peaches or frozen corn in this salad.
Nutrition
Calories: 339kcal | Carbohydrates: 48g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 32mg | Potassium: 312mg | Fiber: 3g | Sugar: 16g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
