Peach and Corn Pasta Salad

This Peach and Corn Pasta Salad is my favorite thing I’ve made all summer! If you’ve got a few ripe peaches sitting on the counter, make this. Start to finish, it takes about 20 minutes.

Why You’ll Love This Recipe

Pasta salads are my thing, and I love fresh summer peaches, so obviously I had to get them into one. It took a few rounds of testing to get right. My first version had a lemon dressing and it just didn’t have enough flavor, but golden balsamic? SO GOOD.

I also kept adjusting the ratio until it was more peaches, corn, and tomatoes than pasta. That’s the version below, heavy on the fresh stuff. And unlike a lot of peach pasta salads, there’s no grilling here. The peaches go in fresh and juicy.

• The corn cooks right in the pasta pot. Honestly, I just didn’t want to dirty another pot.
• It just looks prettier with golden balsamic, but regular totally works if that’s what you have.
• There are no greens in here, so nothing wilts and you can easily make it ahead.
• Quick and easy, ready in about 20 minutes.

If you love fresh summer pasta salads, my Rainbow Orzo Salad is the most popular recipe on the blog and another one I bring to every summer cookout.

Ingredients

• Radiatore or rotini pasta: Both have lots of ridges to catch the dressing. Use what you can find.
• Fresh corn: Two ears, right off the cob.
• Peaches: Look for ripe but still slightly firm so they hold up in the salad. Here’s how to pick a perfect peach if you need a refresher.
• Cherry tomatoes: Mine were on the larger side, so I quartered them. If yours are small, halving is fine.
• Ciliegine mozzarella: The little cherry-sized balls. I tear them into a few pieces so you get creamy bites throughout. Pearls or a chopped ball of fresh mozzarella work great too, I’ve tested all three.
• Fresh basil: Don’t skip it. It ties the peaches and tomatoes together.
• Extra virgin olive oil: The base of the dressing.
• Golden balsamic vinegar: Sometimes labeled white balsamic, they’re the same thing. It’s milder and a little sweeter than regular balsamic. I like Delallo’s Golden Balsamic Vinegar.
• Honey: Just a teaspoon to round out the dressing.
• Sea salt: A pinch is all it needs.

*The full ingredient list with amounts is in the recipe card below.

How to Make Peach and Corn Pasta Salad

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. In the last 3 minutes, add the ears of corn to the boiling water. Remove corn and set aside to cool. 
2. Drain pasta and rinse under cold water for a couple minutes until cooled.
3. Once corn is cool enough to handle, cut kernels off the cob.
4. In a small bowl or jar, whisk together or shake the olive oil, golden balsamic, honey, and salt.

5. In a large bowl, gently toss the pasta, corn, peaches, cherry tomatoes, mozzarella, basil, and dressing.
6. Serve immediately or refrigerate until ready to serve.

Variations

• Make it spicy. Swap the honey in the dressing for hot honey. Add an extra drizzle on top when serving if you’d like.
• Grill the corn. If you’ve already got the grill going for dinner, char the ears instead of boiling them. A little smoky flavor would be so good with the peaches.
• No ripe peaches? Use nectarines. They’re basically interchangeable here, and sometimes the nectarines at the store are in better shape.
• Add your favorite summer veggies. Diced cucumber, thinly sliced red onion, or a chopped bell pepper would all work. This salad is hard to mess up.

Serving Suggestions

This pasta salad is perfect to bring to a summer cookout or bbq. It travels well, there’s no mayo to worry about in the heat, and the leftovers are just as good the next day.

At home, it’s a great weeknight side with grilled mains. It comes together quickly, so it’s ready whenever the grill is. I love it with my Spinach Feta Chicken Burgers.

It holds its own as lunch. I’ve eaten it straight from the container standing at the fridge, no shame.

Make Ahead and Storage

Make Ahead: This salad is a great one to make ahead. Toss everything together, dressing and all, and refrigerate until you’re ready to serve. If it looks a little dry after a day in the fridge, a small drizzle of olive oil brings it right back.

To Store: Leftovers keep in an airtight container in the fridge for up to 3 days.

More Summer Pasta Salad Recipes

• Antipasto Tortellini Salad
• Pesto Orzo Salad
• Zesty Italian Pasta Salad
• Caprese Tortellini Salad

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.