Peach Caprese Pasta Salad

This pasta salad celebrates summer's finest treasures with the unexpected but delightful combination of sweet peaches and classic caprese ingredients. The fusion creates a refreshing twist on traditional pasta salad that's perfect for picnics, potlucks, or as a light meal on warm evenings.

I first created this pasta salad for a backyard gathering when peaches were overflowing at our local farmers market. The plate was completely empty within minutes, and now it's requested at every summer gathering we host.

Ingredients

• Fresh peaches: bright summery sweetness that balances the tangy dressing choose firm but ripe peaches for best texture
• Fresh mozzarella: creamy texture that soaks up the balsamic dressing look for high quality pearls or a ball that you can cube yourself
• Cherry tomatoes: bursts of juicy acidity that complement the peaches select deeply colored ones for maximum flavor
• Arugula: peppery notes that cut through the sweetness of other ingredients choose fresh vibrant leaves
• Fresh basil: aromatic herb that ties everything together pick bright green leaves with no browning
• Balsamic vinegar: rich tangy base for the dressing use a good quality one for best results
• Pasta: sturdy shapes that hold the dressing well ensure you cook it al dente so it doesn't get mushy

Step-by-Step Instructions

Prepare the Balsamic Dressing:

Whisk together balsamic vinegar, Dijon mustard, honey and dried oregano in a small bowl until well combined. The mustard acts as an emulsifier, helping your dressing stay mixed. Slowly drizzle in olive oil while continuously whisking to create a smooth, unified dressing. Season thoughtfully with salt and freshly ground pepper, tasting as you go until the flavors are balanced.

Cook the Pasta:

Bring a large pot of water to a rolling boil, then add a generous amount of salt until it tastes like sea water. This is your only chance to season the pasta itself. Add your chosen pasta shape and cook according to package directions until just al dente. Immediately drain and rinse under cold water to stop the cooking process and cool the pasta down. This prevents it from becoming soggy and helps maintain the perfect texture.

Assemble the Salad:

In a large serving bowl, combine the cooled pasta with fresh mozzarella, diced peaches, halved cherry tomatoes, arugula, and minced basil. Pour the prepared balsamic dressing over everything and gently toss until all ingredients are evenly coated. Take care not to overmix, which could break down the delicate peaches and mozzarella. Season with additional salt and pepper if needed after tasting.

Save This

The secret hero in this recipe is definitely the ripe peaches. I discovered this combination one summer when I had an abundance of peaches about to over ripen. My grandmother always said sweet fruit belongs in savory dishes too, and this recipe proves her wisdom was spot on. The first time I served this to my family, my daughter declared it her "favorite pasta ever" and now requests it regularly during peach season.

Make It Your Own

This pasta salad welcomes customization based on what you have available. Nectarines work beautifully in place of peaches if you prefer no fuzz. Yellow peaches offer more traditional sweetness, while white peaches bring a delicate floral quality. For a protein boost, add grilled chicken or chickpeas. The recipe is wonderfully flexible while maintaining its summery essence.

Seasonal Variations

While this salad shines brightest during peach season typically July through September, you can adapt it year round. In fall, substitute thinly sliced apples or pears. During winter months, try using roasted butternut squash cubes for sweetness. Spring calls for strawberries or fresh peas. Each variation maintains the sweet savory balance that makes this pasta salad special.

Serving Suggestions

Serve this versatile pasta salad slightly chilled but not cold straight from the refrigerator, as extreme cold dulls the flavors. It pairs beautifully with grilled meats, especially chicken or pork. For a complete meal, add a simple green salad and crusty bread. This dish truly shines at outdoor gatherings where its bright flavors can be appreciated in natural light, surrounded by good company.

Storage Tips

For maximum freshness, store this pasta salad in an airtight container in the refrigerator for up to four days. The flavors actually improve after a day as everything marries together. If making ahead for an event, consider reserving half the dressing to refresh the salad just before serving. The arugula will soften over time, so for presentation purposes, you might add fresh arugula to leftover portions.

Common Queries

→ How should I store peach caprese pasta salad?

Keep the salad in an airtight container in the refrigerator. It will stay fresh for up to four days. Give it a quick toss before serving to redistribute the dressing.

→ Can I use different types of pasta?

Absolutely. Short pasta shapes like penne, cavatappi, or spirals hold the dressing well and pair nicely with the other ingredients.

→ What can I use instead of honey in the dressing?

Agave nectar is a great alternative for a vegan-friendly sweetener. Maple syrup also works for a different flavor profile.

→ Do the peaches need to be peeled?

Peeled or unpeeled peaches both work. If the skin is tender and thin, there's no need to peel them for this salad.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. The flavors continue to meld as it chills, and it's easily packed for lunch or a picnic.