Peach Tomato Corn Pasta Salad
This peach tomato corn pasta salad combines sweet peaches, juicy cherry tomatoes, and crisp corn with arugula and tender pasta in a zesty dressing, making it the perfect healthy summer dish.
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
Instructions
- 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.
Notes
Use ripe peaches for the sweetest flavor. This salad tastes even better the next day after the flavors have mingled, and leftovers can be stored for up to 3-4 days.