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Peach Pasta Salad with Arugula and Tomatoes

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Peach pasta salad with arugula and tomatoes is a vibrant, summery dish that blends sweet, juicy peaches with peppery arugula, fresh cherry tomatoes, and tender pasta—all tossed in a light, tangy vinaigrette. It’s a bright, flavorful salad perfect for warm‑weather meals.

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

Instructions

  1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to stop cooking and cool it down. ([turn0search1]turn0search1turn0search0)
  2. While the pasta cooks, slice the peaches, halve the cherry tomatoes, and prepare the arugula, red onion (if using), and basil.
  3. In a small bowl or jar, whisk together the vinaigrette ingredients: olive oil, vinegar, honey (or maple syrup), Dijon mustard, salt, pepper, and optionally lemon juice. ([turn0search0]turn0search0)
  4. In a large bowl, combine the cooled pasta with the peaches, tomatoes, arugula, red onion, and basil.
  5. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
  6. Sprinkle the crumbled goat cheese or feta on top (if using). Serve immediately or chill for 30 minutes for flavors to meld.

Notes

  • This type of peach‑pasta‑arugula salad is described as easy to make ahead—just wait to add the arugula (and cheese) until just before serving to keep the greens crisp. ([turn0search1]turn0search1)
  • You can swap in other greens like baby spinach if you don’t have arugula. ([turn0search3]turn0search3)
  • For extra crunchy texture, add toasted pine nuts or chopped toasted almonds. ([turn0search1]turn0search1)
  • Leftovers keep in the fridge in an airtight container for about 2–3 days; dress just before serving if making ahead. ([turn0search0]turn0search0)

Nutrition

Find it online: https://recipesbyliza.com/peach-pasta-salad-with-arugula-and-tomatoes/