Go Back
–+ servings
Peach Caprese Pasta Salad

Peach Caprese Pasta Salad: A Refreshing Summer Delight

Delight in the vibrant Peach Caprese Pasta Salad, a refreshing summer dish featuring juicy peaches, creamy mozzarella, and crisp basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads Recipes
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 3 tablespoons balsamic vinegar Red wine vinegar can be a great substitute.
  • 1 tablespoon Dijon mustard No direct substitution needed.
  • 1 tablespoon honey Use maple syrup for a vegan option.
  • 1 teaspoon dried oregano Italian seasoning is a perfect alternative.
  • 6 tablespoons extra-virgin olive oil Avocado oil can be used instead.
For the Salad
  • 8 ounces pasta (penne, cavatappi, spiral, etc.) Swap for gluten-free pasta if desired.
  • 8 ounces fresh mozzarella Either pearls or cubed; burrata cheese offers a luxurious twist.
  • 2 medium peaches Pitted and diced; nectarines can be an excellent substitute.
  • 1 cup cherry tomatoes Halved; any ripe tomatoes will work well.
  • 2 cups firmly-packed arugula Spinach is a milder substitute if preferred.
  • ¼ cup fresh basil leaves Minced; mint can provide a delightful change.

Equipment

  • large pot
  • Mixing Bowl
  • whisk
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and dried oregano. Slowly drizzle in olive oil while whisking until smooth. Season with salt and pepper to taste.
  2. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain, rinse under cold water, and set aside in a large mixing bowl.
  3. Add fresh mozzarella, diced peaches, and halved cherry tomatoes to the pasta. Gently toss together. Then, fold in arugula and minced basil.
  4. Drizzle the balsamic dressing over the salad and toss gently. Adjust seasoning with salt and pepper, and serve.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Add remaining arugula and basil just before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

Use fresh herbs for best flavor. Refrigerate for at least an hour to meld flavors. Mix in arugula and basil just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!