peach pasta salad

Delicious peach, tomato &amp; corn arugula pasta salad made with summer produce like juicy peaches and tomatoes, and corn off the cob. This easy vegetarian pasta salad is tossed with just olive oil and fresh lemon juice for a light, flavorful salad that's perfect for lunch, parties &amp; picnics!

Peach, Tomato &amp; Corn Arugula Pasta Salad

fusilli

extra virgin olive oil

lemon, juiced

sea salt,

Lot of freshly ground salt and pepper

red pepper flakes

feta

large ripe peaches, sliced

tomatoes

corn corn

½ medium red onion, thinly sliced

baby arugula (about 6 packed cups of arugula)

Bring a large pot of water to a boil and add a little salt. Once water boils, add the pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving a few tablespoons of water for later. Place pasta in large bowl.

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until well combined. Pour the dressing over warm pasta and add a little reserved pasta water to help keep the pasta moist and non-sticky. Immediately add feta and gently give the pasta a toss.

Next add in the peach slices, cherry tomatoes, corn, red onion and arugula. Toss to combine. Taste and add more olive oil, lemon juice, salt and/or pepper, if necessary. Great warm or cold. Serves 6.

This Arugula and Peach Pasta Salad is flavorful, fresh, and vibrant. If you&#039;re looking for a simple yet amazingly delicious summer salad, look no further!

Vegan Arugula And Peach Pasta Salad Recipe

cavatappi pasta

oz chickpeas

avocado oil

tsp kosher salt

tsp pepper

garlic powder

tsp sweet paprika

arugula

lemon (juiced)

donut peaches ( pit removed and thinly sliced)

shallots (finely chopped)

tbsp dill (finely chopped)

cherry or grape tomatoes (halved)

avocado (diced)

tbsp hemp seed hearts

tbsp agave nectar (plus 1 tsp)

olive oil (plus 2 tsp)

tbsp white wine vinegar (plus 1 tsp)

tsp mustard

tsp dijon mustard

Cook the pasta in salted water until al dente, then drain and rinse. Set aside.

Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.

Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).

Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas, and serve with remaining dressing and lemon wedges on the side.

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&#039;re done! It&#039;s easy, quick, and just what a hot summer day calls for. 

Summer Pasta Salad with Fresh Peaches

pasta

peaches

cherry tomatoes

corn (about 2 ears worth)

pine nuts (optional)

white balsamic vinegar

honey

garlic

red onion

Dijon Mustard

olive oil

salt and pepper

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 cobb 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.

Excellent! Loved each bite and husband gave it a thumbs up. I added pistachios instead of pine nuts and that was only change. Company coming for the 4th and will serve for lunch. Thank you for sharing your terrific recipes!

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