Peach Caprese Pasta Salad
This Peach Caprese Pasta Salad is a fresh, colorful summer pasta salad made with sweet peaches, juicy cherry tomatoes, creamy fresh mozzarella, peppery arugula, and basil, all tossed in a simple honey balsamic vinaigrette. It's perfect for potlucks, cookouts, light lunches, or served as a side with grilled chicken or burgers.
Servings: 6 servings
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
Make Ahead – For the freshest texture, cook the pasta and prepare the vinaigrette up to 2 days in advance. Store them separately, then assemble the salad just before serving. Add the arugula and basil last to keep them crisp.
Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days. The arugula will soften slightly, but the flavors will continue to develop.
Expert Tip – Choose peaches that are fragrant and slightly firm. Overripe peaches can become mushy after tossing, while underripe peaches won't provide the sweet contrast that makes this salad shine.
Serving Suggestion – This Peach Caprese Pasta Salad pairs beautifully with grilled chicken, grilled shrimp, burgers, or homemade sourdough einkorn pasta for an easy summer meal that's perfect for cookouts, picnics, and potlucks.