Description
A vibrant summer salad combining tender pasta, ripe peaches, juicy tomatoes, and peppery arugula with a zesty balsamic vinaigrette. This refreshing and savory dish is ideal for picnics, family gatherings, or a light lunch that celebrates seasonal flavors.
Ingredients
400g fusilli pasta
2 ripe peaches, sliced
1 cup small grape or cherry tomatoes, halved
2 cups fresh arugula
3 tbsp olive oil
2 tbsp balsamic vinegar (non-alcoholic)
1 tbsp Dijon mustard (non-alcoholic)
1 tbsp honey or sugar
1 clove garlic, minced
1 tsp salt
Freshly ground black pepper
Optional: 1/2 cup cubed mozzarella or feta cheese, 2 tbsp pitted capers, chopped fresh herbs like basil or dill
Instructions
Bring a large pot of salted water to a boil. Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
While pasta cools, peel and slice peaches; halve tomatoes and combine in a large bowl.
Add arugula and olive oil to the bowl with cooled pasta and produce. Toss gently to coat.
In a small bowl, whisk balsamic vinegar, Dijon mustard, honey or sugar, garlic, salt, and pepper. Adjust seasoning as needed.
Pour the vinaigrette over the salad and toss until fully incorporated. Chill for at least 30 minutes before serving.
Optional: Just before serving, stir in mozzarella, capers, or herbs for extra flavor.
Notes
Use dried, non-alcoholic balsamic vinegar to ensure compliance with alcohol-free requirements.
For a protein boost, add grilled chicken or chickpeas.
Chill leftover salad in an airtight container for up to 2 days.
Canned peaches in their own juice can be used for convenience, drained thoroughly.