Peachy Pasta Salad | Flirt Recipes

Ingredients

• For the Pasta Base:
• 12 ounces short pasta (orecchiette, farfalle, or fusilli)
• 1 tablespoon kosher salt (for pasta water)
• 2 tablespoons olive oil (for tossing cooked pasta)
• For the Peach Preparation:
• 3 large ripe but firm peaches (about 1 pound)
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• Pinch of salt
• For the Herb-Infused Vinaigrette:
• 3 tablespoons white balsamic vinegar
• 1 small shallot, minced (about 2 tablespoons)
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For Assembly:
• 4 ounces fresh mozzarella pearls, drained (or burrata torn into pieces)
• 1/3 cup thinly sliced red onion
• 1/4 cup toasted pine nuts or sliced almonds
• 1/3 cup fresh basil leaves, torn or thinly sliced
• 2 tablespoons fresh mint leaves, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 cups baby arugula
• Freshly ground black pepper, to taste