Peach Caprese Pasta Salad (Printable Version)
# What You’ll Need:
→ Balsamic Dressing
01 -
1/3 cup balsamic vinegar
02 -
1 tablespoon Dijon mustard
03 -
1 tablespoon honey or agave nectar
04 -
1 teaspoon dried oregano
05 -
1/3 cup extra-virgin olive oil
06 -
Salt and pepper to taste
→ Pasta Salad
07 -
1 lb pasta (penne, cavatappi, spiral, etc.)
08 -
8 oz fresh mozzarella (pearls or a ball cut into 1/4-inch cubes)
09 -
3 medium peaches, pitted and diced into 1/2-inch cubes
10 -
2 cups cherry tomatoes, halved
11 -
1 cup firmly-packed arugula
12 -
1/2 cup fresh basil leaves, minced
13 -
Salt and pepper to taste
# Steps to Follow:
01 -
In a small bowl, whisk balsamic vinegar, Dijon mustard, honey, and oregano. Slowly drizzle in olive oil while whisking constantly until the dressing is smooth. Season with salt and pepper to taste and set aside.
02 -
Cook pasta in salted boiling water until al dente. Drain pasta, rinse in cold water to cool, and place in a large bowl.
03 -
Add mozzarella, peaches, cherry tomatoes, arugula, basil, and balsamic dressing to the pasta. Toss well until evenly coated. Season the salad with salt and pepper to taste and refrigerate until ready to serve.
# Additional Notes:
01 -
Store the salad in the refrigerator for up to 4 days.