If you aren’t obsessed with peaches, can we even be friends?! Jk, but seriously, stone fruit season is my absolute favourite and you’ll find me indulging in peaches in absolutely every way I possibly can.

I’ve never been a creamy dressing person, therefore, never a pasta salad lover. So I made a pasta salad I actually like with a light dressing, lots of peppery arugula, and all the fresh summer produce from the garden. Grilled peaches are the star of this one, and I leave the grilling to the humble-but-self-proclaimed master-griller Mr. Matt Walker. Give this super easy salad a go, and let me know whatcha think!

Recipe

Peach Pasta Salad

Ingredients

3-4 fresh peaches, slightly under ripe and sliced
4 cups cooked pasta, drained and slightly cooled
2 tbsp olive oil
1 tbsp red wine vinegar
1/8 tsp salt
Fresh ground pepper, to taste
1/2 cup crumbled feta
1-2 cobs of corn, cooked
3 cups fresh baby arugula
1 cup baby tomatoes, halved
Fresh basil, to garnish.

Directions

Heat a stovetop grill pan or bbq to high medium-heat. Brush some oil on the grill, and grill peaches, carefully flipping after a couple minutes, just until there are grill marks on each side. Remove from the grill and set aside.
In a large bowl, add the pasta, olive oil, red wine vinegar and half the feta. Toss well to coat. Season with 1/8 tsp of salt, and liberally with pepper.
Carefully slice the corn off the cob. Add it to the bowl with the pasta along with the arugula and tomatoes. Toss well.
Top with the remaining feta, fresh basil and peaches.