Name: Peach Pasta Salad with Arugula and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: PT-491152H31M5S
Cuisine: American / Summer
Ingredients: 8 oz short pasta (like rotini, fusilli, or bowtie); 2 ripe peaches, sliced or chopped; 1 pint cherry tomatoes, halved; 4 cups fresh arugula; ½ red onion, thinly sliced (optional); ¼ cup crumbled goat cheese or feta (optional); Fresh basil leaves, torn or sliced; For the vinaigrette:; ¼ cup olive oil; 2–3 Tbsp balsamic vinegar or white wine vinegar; 1 Tbsp honey or maple syrup; 1 tsp Dijon mustard; Salt and black pepper, to taste; Optional: squeeze of lemon juice for extra brightness

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Peach pasta salad with arugula and tomatoes is a vibrant, summery dish that combines sweet, juicy peaches with peppery arugula, cherry tomatoes, and tender pasta—all tossed in a light, tangy vinaigrette. It’s fresh, colorful, and perfect for warm weather meals. I love serving this as a side at barbecues or as a light vegetarian main that’s bursting with flavor and texture.

Why You’ll Love This Recipe

I love this salad because it’s unexpected and refreshing. The peaches add a natural sweetness that pairs beautifully with the peppery bite of arugula and the acidity of the tomatoes. The pasta gives it substance, and the simple vinaigrette ties everything together without overpowering the fresh ingredients. It’s quick to make, gorgeous on the table, and totally delicious. Peach Pasta Salad with Arugula and Tomatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (like rotini, fusilli, or bowtie)
Ripe peaches (sliced or chopped)
Cherry tomatoes (halved)
Fresh arugula
Red onion (thinly sliced, optional)
Crumbled goat cheese or feta (optional)
Fresh basil leaves (torn or sliced)

For the vinaigrette:

Olive oil
Balsamic vinegar or white wine vinegar
Honey or maple syrup
Dijon mustard
Salt and black pepper
Optional: lemon juice for extra brightness

Directions

I cook the pasta until al dente, drain, and rinse it under cold water to stop the cooking. I set it aside to cool.
While the pasta cools, I slice the peaches, halve the tomatoes, and prep the arugula and any optional toppings.
In a small bowl or jar, I whisk together the vinaigrette ingredients until well combined.
I toss the cooled pasta with peaches, tomatoes, arugula, red onion, and basil in a large bowl.
I drizzle the vinaigrette over everything and toss gently to coat.
I sprinkle goat cheese or feta on top, if I’m using it, and serve immediately or chill for 30 minutes before serving.

Servings and timing

This recipe makes about 4 to 6 servings. It takes 10 minutes to prep and 10 minutes to cook the pasta, so I usually have it ready in about 20–25 minutes.

Variations

Sometimes I add grilled chicken or shrimp to make it a full meal. I’ve also swapped arugula for baby spinach or added toasted pine nuts for a little crunch. For a bolder dressing, I use a splash of balsamic glaze or mix in crushed garlic. When I want more sweetness, I add extra peaches or even some grilled nectarines.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. If I’m making it ahead, I keep the arugula and cheese separate and toss them in just before serving to keep everything fresh. This salad is best enjoyed cold or at room temperature—no reheating needed. Peach Pasta Salad with Arugula and Tomatoes

FAQs

Can I use canned or frozen peaches?

I recommend fresh peaches for the best texture and flavor, but I’ve used thawed frozen ones in a pinch—just pat them dry to avoid excess moisture.

What pasta shape works best?

I like short shapes like rotini, fusilli, or bowtie because they hold the dressing and mix-ins well. Avoid long noodles for this kind of salad.

Can I make it ahead of time?

Yes, I make it a few hours in advance, but I wait to add the arugula and cheese until just before serving to keep it from wilting.

Is it good without cheese?

Absolutely. The salad still has plenty of flavor from the peaches, tomatoes, and vinaigrette. I just skip the cheese or use a dairy-free version when needed.

Can I grill the peaches?

Yes! Grilled peaches add an extra layer of flavor. I slice and grill them for a few minutes until lightly charred, then cool before adding to the salad.

Conclusion

Peach pasta salad with arugula and tomatoes is one of my favorite warm-weather recipes—bright, bold, and bursting with fresh flavors. I love how the sweetness of the peaches plays against the tangy dressing and the peppery greens. Whether I’m serving it as a side or enjoying it as a light main, this salad always brings a taste of summer to the table.