Peach Caprese Pasta Salad
Yield: 8 servings
Prep time: 20 minutes
Cook time: 10 minutes
Rest time: 10 minutes
Total Time: 40 minutes
This Peach Caprese Pasta Salad combines tender pasta, juicy peaches, Galbani® Fresh Mozzarella Pearls, and fresh basil in a white balsamic and honey dressing. Sweet peaches and creamy mozzarella create a classic sweet-and-savory pairing, while torn basil and a drizzle of balsamic glaze add a fresh finishing touch. Served as a side dish or light main course, this colorful pasta salad is a fresh addition to warm-weather meals and gatherings.
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For the Dressing
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½ cup olive oil
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½ cup white balsamic vinegar
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2 tablespoons honey
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1 small shallot, minced
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¾ teaspoon salt
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½ teaspoon black pepper
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For the Salad
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1 pound casarecce pasta, or short pasta of choice
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Two 8-ounce cups Galbani® Fresh Mozzarella Pearls, drained
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3 medium yellow peaches, pitted and cut into ¾-inch chunks
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1 cup fresh basil leaves, torn
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Salt and black pepper, to taste
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Balsamic glaze, for finishing
In a medium bowl, whisk together the olive oil, white balsamic vinegar, minced shallot, honey, salt, and black pepper until combined.
Bring a large pot of salted water to a boil. Cook the pasta until just under al dente. Drain, rinse under cold water until fully cool, and drain again thoroughly.
Toss the pasta with about two-thirds of the dressing. Let it sit for 10 minutes so the pasta absorbs the dressing.
Fold in half of the Galbani Fresh Mozzarella Pearls, then add the peaches and fold gently just until combined.
Transfer to a serving bowl. Scatter the remaining pearls over the top and add the torn basil.
Drizzle with the remaining dressing and finish with balsamic glaze. Season with additional salt and black pepper to taste and serve.
Choose peaches that are ripe but still firm. Softer peaches break down once the dressing goes on.
This salad is best served the day it is made but will keep for up to 2 days in the fridge in an airtight container. The dressing can be made up to 4 days in advance. Whisk or shake in a jar if the dressing separates to re-emulsify.
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For the Dressing
-
½ cup olive oil
-
½ cup white balsamic vinegar
-
2 tablespoons honey
-
1 small shallot, minced
-
¾ teaspoon salt
-
½ teaspoon black pepper
-
For the Salad
-
1 pound casarecce pasta, or short pasta of choice
-
Two 8-ounce cups Galbani® Fresh Mozzarella Pearls, drained
-
3 medium yellow peaches, pitted and cut into ¾-inch chunks
-
1 cup fresh basil leaves, torn
-
Salt and black pepper, to taste
-
Balsamic glaze, for finishing
In a medium bowl, whisk together the olive oil, white balsamic vinegar, minced shallot, honey, salt, and black pepper until combined.
Bring a large pot of salted water to a boil. Cook the pasta until just under al dente. Drain, rinse under cold water until fully cool, and drain again thoroughly.
Toss the pasta with about two-thirds of the dressing. Let it sit for 10 minutes so the pasta absorbs the dressing.
Fold in half of the Galbani Fresh Mozzarella Pearls, then add the peaches and fold gently just until combined.
Transfer to a serving bowl. Scatter the remaining pearls over the top and add the torn basil.
Drizzle with the remaining dressing and finish with balsamic glaze. Season with additional salt and black pepper to taste and serve.
Choose peaches that are ripe but still firm. Softer peaches break down once the dressing goes on.
This salad is best served the day it is made but will keep for up to 2 days in the fridge in an airtight container. The dressing can be made up to 4 days in advance. Whisk or shake in a jar if the dressing separates to re-emulsify.