Peach Pasta Salad
This peach pasta salad highlights some of summer’s best flavors! Juicy peaches, sweet corn, and fresh basil, tossed with a bright peach vinaigrette that clings to every bite. This memorable pasta salad is incredibly easy to make, and by using simple seasonal produce and letting it shine, it's a dish that feels special.
Ingredients
For the pasta salad:
- 8 oz gluten free or grain free pasta
- 2 fresh peaches, thinly sliced
- ¼ red onion, thinly sliced
- 2-3 tablespoon fresh basil, thinly sliced
- 2 ears of corn
For the peach vinaigrette
- ½ peach, muddled and strained to yield about 2-3 tablespoon fresh peach juice
- ¼ cup olive oil
- 2 tablespoon champagne vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- pinch of salt/pepper
Instructions
- Make the vinaigrette. Slice a peach, then muddle it and strain the juices into a small bowl. You want about 2 tablespoon worth of juice. Whisk in the additional ingredients for the vinaigrette until smooth, and set aside.
- Grill the corn. Heat a cast iron skillet over medium-high until hot. Add the ears of corn, an let them cook undisturbed for 3-4 minutes to get some char, then rotate and cook another 3–4 minutes. Repeat this until all sides of the corn are slightly charred. Remove from heat and set aside. Once cool, using a knife, cut the kernels away from the cob.
- Prepare the pasta. Cook 8 oz gluten-free or grain-free pasta according to the package instructions. Drain and rinse under cool water, then set aside to cool completely.
- Slice the fresh ingredients. Thinly slice 1–2 ripe peaches (firm but juicy), ¼ small red onion, and a handful of fresh basil leaves (chiffonade or torn).
- Assemble the salad. In a large bowl, combine the cooled pasta, grilled corn, sliced peaches, red onion, and basil.
- Dress and toss. Pour the vinaigrette over the salad and toss gently to combine. Taste and season with additional salt and pepper, if needed. Chill for 10–15 minutes before serving, or enjoy right away.