Peach Pasta Salad with Arugula and Tomatoes
A vibrant summer pasta salad combining sweet peaches, peppery arugula, and juicy tomatoes in a zesty balsamic vinaigrette. Fresh, quick, and perfect for gatherings or lunch.
- Prep Time: 10
- Cook Time: 8
- Total Time: 18
- Yield: 6 servings
- Category: Dinner
- Method: Tossing
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
8 oz fusilli pasta
2 ripe peaches, diced
2 cups baby arugula
1 pint cherry tomatoes, halved
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp honey
1 clove garlic, minced
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh basil or mint for garnish
Instructions
Cook pasta according to package instructions, then cool.
In a large bowl, combine cooled pasta, peaches, arugula, and cherry tomatoes.
In a small bowl, whisk vinegar, Dijon mustard, olive oil, honey, garlic, salt, pepper, and red pepper flakes.
Pour dressing over pasta mixture and toss to coat thoroughly.
Garnish with fresh basil or mint before serving.
Notes
Use ripe but firm peaches for best texture.
Add crumbled feta cheese if desired (check dietary restrictions). Store leftovers in an airtight container for up to 2 days.