Description
This Peach and Corn Pasta Salad is an easy summer pasta salad with fresh peaches, mozzarella, and a light golden balsamic dressing. Ready in 20 minutes!
Ingredients
Scale
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons golden balsamic vinegar (or regular balsamic vinegar)
- 1 teaspoon honey
- Pinch of sea salt
Pasta Salad
- 8 ounces radiatore or rotini pasta
- 2 ears of corn on the cob
- 2 large peaches, diced
- 1 ½ cups cherry tomatoes, quartered
- 4 ounces ciliegine mozzarella, torn into pieces (or mozzarella pearls)
- ¼ cup loosely packed fresh basil, sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. In the last 3-4 minutes, add the ears of corn to the boiling water with the pasta. Remove the corn with tongs and set aside to cool.
- Drain the pasta and rinse under cold water for a couple minutes until cooled.
- Once corn is cool enough to handle, cut kernels off the cob.
- In a small bowl or jar, whisk together or shake the olive oil, golden balsamic, honey, and salt.
- In a large bowl, gently toss the pasta, corn, peaches, cherry tomatoes, mozzarella, basil, and dressing.
- Serve immediately or refrigerate until ready to serve.
Notes
Golden, white, or regular balsamic vinegar all work in this recipe. Golden and white balsamic are a little more mild and sweet.
Nutritional Values (per serving) are approximates only. Calculated for 6 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 11.8 g
- Sodium: 228 mg
- Fat: 15 g
- Saturated Fat: 4.1 g
- Carbohydrates: 46.5 g
- Fiber: 3.5 g
- Protein: 11.6 g
- Cholesterol: 14.9 mg