Peach Caprese Pasta Salad is a fresh summer pasta salad made with juicy peaches, bowtie pasta, cherry tomatoes, creamy mozzarella, baby arugula, fresh basil, and a simple balsamic vinaigrette.
I especially love making it with my homemade Fresh Milled Einkorn Sourdough Pasta, which gives this recipe a flavor and texture you simply can’t buy in a box. It has all the flavors of a classic Caprese salad with the addition of sweet summer peaches and tender pasta, making it hearty enough for lunch and beautiful enough for your next cookout, summer side dish, or potluck.
The sweet peaches, peppery arugula, and tangy balsamic dressing create the perfect balance of flavors, while the fresh mozzarella adds creamy bites throughout the salad.It can be made ahead for picnics, potlucks, and summer BBQs, making it one of my favorite warm-weather recipes.
Complete your summer menu with Peach Lemonade, Peach Iced Tea, and Brown Butter Peach Custard Ice Cream for a meal everyone will remember.
Why You’ll Love This Recipe
Ingredients
For the Peach Caprese Pasta Salad
For the Honey Balsamic Dressing
Variations & Add-Ins
Recipe Tips
Choose ripe but firm peaches – The best peaches for Peach Caprese Pasta Salad are ripe, fragrant peaches that give slightly when gently pressed but still hold their shape. Freestone peaches are the easiest to slice, though clingstone peaches work just as well if they’re fully ripe.
You don’t have to peel the peaches – Peach skins add beautiful color and a little extra texture to the salad, so I usually leave them on. If you prefer a softer bite or are serving guests who don’t enjoy the skins, you can peel them before slicing.
Bowtie pasta is my favorite, but other shapes work too – Bowtie pasta catches the peaches, tomatoes, mozzarella, and balsamic dressing in every bite, making it my favorite choice for this recipe. Rotini and penne are also excellent options, and homemade Fresh Milled Einkorn Sourdough Pasta makes this salad even more special.
Arugula balances the sweet peaches – Baby arugula adds a mild peppery flavor that keeps the salad from tasting overly sweet. If you prefer a milder salad, substitute baby spinach, but I love the contrast that arugula brings.
White balsamic creates a lighter dressing – Traditional balsamic vinegar has a richer, slightly sweeter flavor and gives the salad its classic dark drizzle. White balsamic vinegar has a milder taste and keeps the peaches, mozzarella, and pasta looking bright and colorful.
Add the mozzarella just before serving – Fresh mozzarella is delicate and releases moisture as it sits. Toss it into the salad just before serving to keep the cheese creamy and the dressing from becoming watery.
Chill before serving for the best flavor – Let the salad chill for about 20 to 30 minutes before serving so the pasta has time to absorb the dressing and the flavors can come together. If you’re making it ahead, wait to add the basil and mozzarella until just before serving.
Don’t overdress the salad – Start with about three-quarters of the dressing and gently toss everything together. You can always add more, but using too much dressing can overpower the fresh peaches, basil, and mozzarella.
Add the basil last – Tear or thinly slice the fresh basil just before serving to keep it bright green and fragrant. Mixing it in too early can cause it to wilt and lose some of its fresh flavor.
Instructions
- Cook the pasta – Bring a large pot of generously salted water to a boil. Cook the bowtie pasta according to the package directions until al dente. Drain, rinse briefly under cool water, and set aside to cool completely.
- Prepare the dressing – In a small bowl or mason jar, whisk together the olive oil, balsamic vinaigrette, honey, Dijon mustard, and salt until smooth and well combined.
- Prepare the fresh ingredients – Slice the peaches, halve the cherry tomatoes, slice the fresh mozzarella, and tear the basil leaves into bite-sized pieces.
- Assemble the salad – In a large serving bowl, combine the cooled pasta, cherry tomatoes, and most of the dressing. Toss gently until the pasta is evenly coated.
- Add the remaining ingredients – Fold in the peaches, mozzarella, baby arugula, and basil. Toss gently, adding the remaining dressing as needed until everything is lightly coated.
- Serve – Taste and adjust with additional salt if needed. Serve immediately or refrigerate until ready to enjoy.
Freezing and Storage
- Refrigerator – Store leftover Peach Caprese Pasta Salad in an airtight container for up to 3 days. The arugula will soften slightly as it sits, but the flavors continue to develop.
- Make Ahead – Cook the pasta and prepare the dressing up to 2 days in advance. Store them separately in the refrigerator, then assemble the salad shortly before serving. Wait to add the peaches, mozzarella, basil, and arugula until the last minute for the freshest texture.
- Freezer – Freezing isn’t recommended for this recipe. Fresh peaches, mozzarella, tomatoes, and arugula lose their texture after thawing, making the salad watery.
- Refreshing Leftovers – If the pasta has absorbed much of the dressing, add a small drizzle of olive oil and a splash of balsamic vinaigrette before serving. Toss gently to refresh the salad, then finish with a few fresh basil leaves for the best flavor.
FAQ
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More Peach Recipes from the Cottage
⭐️ Rate This Recipe
Made this recipe? Leave a star ⭐️ rating below, it means the world to me and helps my recipes get found by more people like you.
Peach Caprese Pasta Salad
Prep:20 minutes Cook:10 minutes Total:30 minutes Equipment
- 1 Large pot
- 1 Colander
- 1 Large serving bowl
- 1 Small mixing bowl or mason jar
- 1 Whisk
- 1 Cutting Board
- 1 chef's knife
- 1 Measuring Cups and Spoons
- 1 Salad spinner (if washing fresh arugula)
Ingredients
For The Pasta
- 1 pound bowtie pasta or homemade sourdough einkorn pasta
- 3 tablespoons salt for the pasta water
For The Honey Balsamic Vinaigrette
- ⅓ cup balsamic vinegar 80 grams
- 1 tablespoon Dijon mustard 15 grams
- 2 tablespoons honey 42 grams
- ⅓ cup extra virgin olive oil or avocado oil 80 grams
- 1 teaspoon salt divided
For The Salad
- 2 cups cherry tomatoes, halved about 300 grams
- 3-4 medium ripe peaches, pitted and sliced
- 1 8-ounce ball fresh mozzarella, sliced or torn into bite-sized pieces, 226 grams
- 12 fresh basil leaves sliced or gently torn apart
- 5 ounces baby arugula 142 grams
Instructions
- Cook the pasta – Bring a large pot with 6 to 8 cups of water to a rolling boil. Season generously with 3 tablespoons of salt, the water should taste as salty as the sea. Add the bowtie pasta and cook for no longer than 10 minutes, or until al dente according to the package directions. Drain, rinse briefly under cold water to stop the cooking, and set aside to cool completely.
- Whisk the dressing – In a small bowl or mason jar, whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, and half of the salt until the dressing is smooth and fully emulsified.
- Prepare the fresh ingredients – Pit and slice the peaches, halve the cherry tomatoes, slice or tear the fresh mozzarella into bite-sized pieces, and thinly slice the basil. If needed, rinse and dry the baby arugula thoroughly using a salad spinner.
- Assemble the salad – Add the cooled pasta to a large serving bowl. Top with the arugula, cherry tomatoes, peaches, mozzarella, and basil. Drizzle the vinaigrette over the top and gently toss until everything is evenly coated without breaking apart the peaches or mozzarella.
- Season and serve – Taste and season with the remaining salt if needed. Serve immediately or refrigerate until ready to enjoy. For the best flavor, let the salad sit at room temperature for 15 to 20 minutes before serving if it has been chilled.
Notes
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
