Peach tomato corn pasta salad is exactly what your summer menu has been missing! This dish combines sweet juicy peaches, bursting heirloom cherry tomatoes, and fresh, crisp corn with tender pasta and zesty arugula. Together, they create a dish that’s as nutritious as it is satisfying. Whether you’re hosting a barbecue, prepping weekday lunches, or just craving something light yet filling, this salad will be your go-to option for flavor-packed, wholesome meals.

We designed this recipe with your health in mind, using nutrient-dense ingredients like fiber-rich arugula, vitamin-loaded peaches, and healthy fats from olive oil. Plus, it’s versatile enough to meet various dietary needs—vegetarian by default with easy modifications for vegan, gluten-free, or keto lifestyles. It’s no wonder this recipe has become a favorite in our kitchen. Let’s dive into why this healthy summer pasta salad deserves to be on your table too!

Why This Peach Tomato Corn Pasta Salad Is Good for You

Packed with vitamins: Peaches and tomatoes provide an excellent source of vitamins A and C, supporting healthy skin and boosting your immune system.
Rich in fiber: Arugula and whole-grain pasta (if you use it) add fiber, essential for digestion and prolonged fullness.
Heart-healthy fats: Extra virgin olive oil contributes healthy monounsaturated fats, which are good for heart health and inflammation.
Protein punch: Feta or goat cheese adds protein and calcium, but you can leave it out for a vegan option.
Fits diverse diets: This dish can easily be adapted to gluten-free, vegan, or keto diets with just a few swaps.

Wholesome Ingredients for This Peach Tomato Corn Pasta Salad

The beauty of this arugula pasta salad recipe lies in its fresh and simple ingredients. Here’s how each one contributes to your health and the dish’s irresistible flavor:

Peaches: Sweet and juicy, peaches are loaded with antioxidants and provide a lovely natural sweetness. Slice them when they’re ripe to get the most flavor. If peaches aren’t in season, nectarines are a great alternative.
Cherry Tomatoes: These little gems are bursting with lycopene, an antioxidant linked to reduced inflammation and heart health. For added color, choose heirloom cherry tomatoes.
Arugula: A powerhouse leafy green, arugula adds a peppery bite along with calcium, potassium, and folate. Baby spinach can substitute if arugula isn’t available.
Corn: Fresh or frozen corn kernels bring a satisfying crunch and natural sweetness. Sweet corn is rich in fiber and B vitamins, making it a perfect addition.

Peach Tomato Corn Pasta Salad at a Glance

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Nutrition: 287 calories, 9.4 g fat, 45.9 g carbs, 8.4 g protein

Peach Tomato Corn Pasta Salad Ingredients

8 ounces fusilli or bowtie pasta (regular, whole grain, or gluten-free)
2-3 tablespoons extra virgin olive oil
1 lemon, juiced
1/2 teaspoon sea salt, plus more to taste
Freshly ground pepper to taste
1/4 teaspoon red pepper flakes
4 ounces crumbled feta or goat cheese (about ¾ cup)
2 large ripe peaches, sliced
1 pint cherry tomatoes, halved
1 cup raw corn kernels (or thawed frozen/canned corn)
1/2 medium red onion, thinly sliced
5 ounces baby arugula (about 6 packed cups)
Optional: Quartered salami and diced avocado for added texture

How to Make Peach Tomato Corn Pasta Salad

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7-9 minutes.
Drain the pasta, reserving a few tablespoons of the pasta water. Transfer the pasta to a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, sea salt, freshly ground pepper, and red pepper flakes.
Pour the dressing over the warm pasta, and toss with a bit of the reserved pasta water to keep the pasta moist and prevent sticking.
Mix in the crumbled feta cheese, ensuring it coats the pasta evenly.
Add the peach slices, cherry tomatoes, corn, red onion, and arugula. Gently toss until combined.
Taste test and adjust seasonings as needed—add more olive oil, lemon juice, or salt to your liking.
Serve immediately or chill in the refrigerator for a refreshing cold salad.

How to Customize This Peach Tomato Corn Pasta Salad for Your Diet

Vegan: Omit the cheese, and try a sprinkle of nutritional yeast for a cheesy flavor.
Gluten-Free: Use your favorite gluten-free pasta. Chickpea or lentil pasta works particularly well.
Keto: Replace the pasta with spiralized zucchini or shirataki noodles.
Nut-Free: This recipe is naturally nut-free but double-check your pasta and cheese ingredients.

Our Team’s Tips for the Best Peach Tomato Corn Pasta Salad

Use ripe peaches for the sweetest flavor—slightly soft to the touch is perfect.
If you need to save time, frozen or canned corn works just as well as fresh.
Make it ahead! This salad tastes even better the next day after the flavors have mingled.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Serve at room temperature for the best flavor if it’s been refrigerated.

Peach Tomato Corn Pasta Salad FAQs

Can I prepare this peach tomato corn pasta salad ahead of time?

Yes! This salad keeps well in the fridge for up to 3-4 days, making it perfect for meal prep.

What’s the best substitute for arugula in this arugula pasta salad recipe?

If you don’t have arugula, baby spinach or mixed greens are excellent substitutes.

Can I make this easy pasta salad with peaches vegan?

Absolutely! Just skip the feta or goat cheese and add nutritional yeast or a vegan cheese alternative.

What pasta shape works best for quick pasta salad with corn?

Fusilli or bowtie pasta holds up well and traps the dressing, making them great choices.

Is this healthy summer pasta salad gluten-free?

It can be! Just swap regular pasta for your favorite gluten-free variety.

This peach tomato corn pasta salad is versatile, refreshing, and surprisingly simple to prepare. What dietary tweaks would you try? Let us know in the comments and enjoy your plate of summer goodness!