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Sweet summer peaches and creamy burrata make this pasta salad sing with fresh flavors and color. Tossed with juicy cherry tomatoes, a generous heap of peppery arugula, and bright basil, everything gets balanced with a tangy balsamic honey drizzle. It is my go-to for warm evenings and gatherings that call for a dish as beautiful as it is delicious.
When I made this for my friends last summer, not a single bite was left at the end of the party. It’s always a hit for anyone who loves creamy cheese and fresh fruit in the same bite.
Ingredients
- Bowtie or orecchiette pasta: Brings a chewy, hearty base. Use high-quality dried pasta for best texture.
- Ripe peaches: Offer sweet, juicy contrast to the creamy burrata. Pick peaches that feel heavy and slightly soft.
- Cherry tomatoes: Add pops of color and natural sweetness. Choose firm, glossy tomatoes for freshness.
- Arugula or baby spinach: Brings a peppery, green backbone. Baby spinach makes for a milder version.
- Fresh burrata: Creates pockets of luscious creaminess. Look for burrata with a soft, jiggly center.
- Fresh basil: Ties the dish together with herbal brightness. Tear at the last minute to prevent browning.
- Balsamic vinegar and honey: Reduce to a glossy drizzle. Use real balsamic for deep flavor and a floral honey.
- Extra-virgin olive oil: Forms the base of the dressing. Pick a bottle you’d want to dip bread in.
- Fresh lemon juice: For lift. Choose a juicy lemon and strain for no seeds.
- Fine sea salt and black pepper: Build the seasoning. Grind pepper fresh for more bite.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add pasta and stir so it does not stick. Cook until al dente, which is usually about two minutes less than the package says. Drain well, then rinse under cool water to stop cooking. Spread the pasta on a tray to cool quickly.
- Make the Balsamic Drizzle:
- Combine balsamic vinegar and honey in a small saucepan. Set over medium heat and whisk as it comes to a gentle simmer. Let it bubble until reduced by half and has the consistency of maple syrup. This step takes patience and the scent fills your kitchen. Let it cool.
- Make the Dressing:
- In your largest mixing bowl, whisk together olive oil, lemon juice, sea salt, and black pepper. The bowl will serve as your tossing station, so make sure it is roomy.
- Toss the Salad:
- To the bowl with dressing, add cooled pasta, sliced peaches, halved cherry tomatoes, and arugula. Toss gently from the bottom up to coat everything evenly without bruising the fruit or greens.
- Add the Cheese and Herbs:
- Tear the burrata into chunky pieces. Let the cream spill over the pasta. Scatter over top with all the basil slices. This step makes the whole thing feel special.
- Drizzle and Serve:
- Take the cooled balsamic reduction and use a spoon to zigzag it over the salad. For a fancier touch, serve the drizzle at the table.
- Chill if Desired:
- If you are not serving right away, pop the bowl in the fridge for up to one hour. The flavors meld and everything firms up for a refreshing bite.
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My most loved ingredient in this dish is definitely the burrata. Each time I tear it open and watch it spill into the salad, I cannot help but think of my little niece’s eyes lighting up. The first time I served this at a family lunch, we all ended up grabbing extra bread to mop up every creamy bite.
Storage Tips
This salad holds well for a day in the fridge, though it is best enjoyed within a few hours to keep the peaches and greens fresh. If storing leftovers, keep the burrata on top so it stays creamy and do not toss the salad again until serving.
Ingredient Substitutions
Nectarines work perfectly if you cannot find ripe peaches. For more bite, use rocket instead of arugula. If you are out of burrata, torn mozzarella is a close second. Dairy-free cheese or avocado slices also work beautifully.
Serving Suggestions
Serve this salad piled onto a big platter for family-style meals. A side of crusty bread or grilled ciabatta helps scoop up every flavorful drop. It pairs well with crispy white wine or even a chilled sparkling lemonade on a hot day.
Modern Italian Inspiration
This pasta salad draws from Italian caprese traditions but with a twist of summer sweetness and creamy luxury. With fresh fruit and cheese as the stars, it reflects the Italian philosophy of letting the best ingredients shine.
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Common Questions
- → What type of pasta works best for this dish?
Bowtie (farfalle) or orecchiette pasta work well, but any short pasta shape that holds dressing can be used.
- → Can I substitute nectarines for peaches?
Yes, nectarines are a perfect substitute for peaches and lend similar sweetness and texture to the salad.
- → How do I make the balsamic drizzle?
Simmer balsamic vinegar with honey in a small saucepan until reduced by half and syrupy, then let it cool before drizzling.
- → Is there a dairy-free alternative to burrata?
You can use a dairy-free mozzarella substitute or omit the cheese entirely and add more vegetables for a vegan option.
- → What protein can I add for a non-vegetarian version?
Add grilled chicken or prosciutto for extra protein, or toasted pine nuts for a vegetarian protein boost.
- → Can this pasta salad be prepared ahead?
Yes, assemble the salad and store in the fridge for up to an hour before serving. Add the cheese and drizzle right before eating.