Summer Pasta Salad with Peaches
Combining stone fruit with savory pasta salads is one of the easiest ways to brighten up a summer table. Freshly sliced peaches bring natural sweetness that cuts through the briny tang of feta, while halved cherry tomatoes add a burst of acidity to balance the dish. Fusilli works especially well here because the twisted shape catches droplets of sweet balsamic glaze and loose crumbles of cheese, ensuring every forkful has a satisfying mix of texture and flavor.
Why this one works
- Bright contrast between sweet ripe peaches and salty crumbled feta
- Fusilli spirals hold the syrupy balsamic glaze and toppings in every bite
- Quick to assemble once the pasta is cooked and cooled
- Versatile enough to serve at room temperature or well chilled
What you’ll need
- 8 oz (225g) fusilli pasta Cook until al dente so the spirals maintain their structure and pleasant chew once cooled.
- 2 cups (300g) fresh peaches, sliced Use ripe fruit that yields slightly to gentle pressure but is firm enough to slice cleanly without bruising.
- 1 cup (150g) cherry tomatoes, halved Halving exposes the interior juices, allowing them to mingle naturally with the dressing.
- 1/2 cup (60g) feta cheese crumbles Provides a sharp, salty counterpoint to the sweetness of the fruit and glaze.
- 2 tablespoons (30ml) balsamic glaze Thick and concentrated, this coats the pasta evenly without making the salad watery.
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What to have nearby
- Large pot for cooking pasta
- Colander
- Chef's knife and cutting board
- Large mixing bowl
Step-by-step instructions
The workflow is quick and straightforward: cook and cool the pasta, prepare your fresh produce, and bring everything together in a single bowl with a gentle toss.
- 1Step 1
Cook pasta according to package directions, drain, and rinse with cold water.
- 2Step 2
In a large bowl, combine the cooled pasta, sliced peaches, and cherry tomatoes.
- 3Step 3
Add the feta cheese crumbles to the mixture.
- 4Step 4
Drizzle the balsamic glaze over the salad and toss gently to coat.
- 5Step 5
Serve chilled or at room temperature.
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A few things worth knowing
- Rinse the boiled pasta thoroughly under cold running water to stop the cooking process and wash away excess surface starches.
- Shake the colander well and let the drained pasta rest for a minute so excess water does not dilute the glaze.
- Use a light folding motion when mixing to prevent the peach slices from breaking down and the feta from muddying the bowl.
- Drizzle the balsamic glaze evenly across the top before tossing to ensure uniform distribution.
Ways to make it your own
- Add a pinch of freshly cracked black pepper just before serving for a mild, aromatic warmth.
- Garnish with a scattering of small fresh basil leaves over the top for an extra herbal note.
Serving suggestions
This salad pairs naturally with grilled meats, roasted vegetables, or a simple crusty baguette. It works equally well as a standalone light lunch or as a vibrant side dish for an outdoor gathering.
Storage & reheating
Transfer any leftovers to an airtight container and store in the refrigerator. The peaches and tomatoes will release juices over time, so give the salad a gentle toss before serving again.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Should the pasta be completely cold before mixing?+
Yes, cooling the pasta thoroughly with cold water prevents the residual heat from softening the fresh peaches or melting the feta cheese.
Can standard balsamic vinegar be used instead of glaze?+
Balsamic glaze is much thicker and sweeter than regular vinegar, allowing it to cling to the pasta spirals without pooling at the bottom of the bowl.
Can I use peeled peaches instead?+
You can peel them if you prefer, but leaving the skin on adds color, texture, and helps the slices hold their shape during tossing.
With minimal prep and a harmonious blend of sweet, salty, and tangy ingredients, this pasta salad offers a refreshing approach to simple warm-weather dining.
Summer Pasta Salad with Peaches
Toss cool fusilli pasta with fresh ripe peaches, juicy cherry tomatoes, creamy feta, and a sweet balsamic glaze for an easy summer side.
Ingredients
- 8 oz (225g) fusilli pasta
- 2 cups (300g) fresh peaches, sliced
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (60g) feta cheese crumbles
- 2 tablespoons (30ml) balsamic glaze
Instructions
- Cook pasta according to package directions, drain, and rinse with cold water.
- In a large bowl, combine the cooled pasta, sliced peaches, and cherry tomatoes.
- Add the feta cheese crumbles to the mixture.
- Drizzle the balsamic glaze over the salad and toss gently to coat.
- Serve chilled or at room temperature.
Nutrition
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