Summer Pasta Salad with Peaches, Spinach and Tomatoes
Effortless Summer Lunch Salads.
A refreshing summer pasta salad with sweet peaches, fresh spinach, and juicy tomatoes, tossed in a light, bright vinaigrette.
I first threw this together on a warm evening when I had a bowl of perfect, sun-warmed peaches on the counter. I'd just come back from the market with a bag of tender spinach and some tiny, sweet tomatoes. It felt like they all belonged together. So, I cooked up some pasta we had in the pantry and tossed it all in a bowl. It wasn't planned, but it felt so right. It has since become our family's favorite for picnics and quiet backyard dinners.
Why This Salad Feels So Right
- •It's the perfect balance of sweet, savory, and fresh.
- •The colors are just so beautiful—it really brightens up the table.
- •It uses the best of late summer produce when it's at its peak.
- •So incredibly quick to put together for a weeknight meal or lunch.
- •It feels light but is still satisfyingly filling.
My best friend tried this the last time she was over for lunch on the patio. She just stopped mid-bite and said, 'Wow. I never would have thought to put peaches in a pasta salad, but it's incredible.' Honestly, that's the best part—the sweet surprise of it all. It’s like sunshine in a bowl.
Essential Ingredient Guide
- Peaches: Look for peaches that are ripe and fragrant but still have a bit of firmness. This way, they won't turn to mush when you dice them and toss the salad. Yellow or white peaches both work beautifully.
- White Balsamic Vinegar: This is my little secret for dressings. It has a delicate sweetness that regular balsamic doesn't, and its light color won't stain your beautiful pasta. It's a bit softer and really lets the fruit shine.
- Baby Spinach: Fresh, tender baby spinach is perfect here. Add it right at the very end. The residual warmth from the pasta will wilt it just slightly without making it soggy. It adds a lovely, earthy greenness.
Complete Cooking Process
- Bring a large pot of generously salted water to a rolling boil.
- Add your pasta and cook until it's al dente—tender with a slight bite.
- Drain and give it a quick rinse with cool water to halt the cooking. Set it aside.
- Wash and dry your produce.
- Slice the cherry tomatoes in half.
- Pit and dice the peaches into bite-sized pieces.
- Gently chop the fresh basil.
- Drain the mozzarella pearls.
- Find a small jar with a lid—it's the easiest way to mix dressing.
- Add the olive oil, white balsamic vinegar, honey, Dijon, and garlic.
- Seal the jar and shake it well until everything is creamy and combined. Or, you know, just whisk it in a bowl. Season with salt and pepper.
- In your prettiest large bowl, combine the cooled pasta, peaches, tomatoes, and mozzarella.
- Pour over most of the dressing and toss gently.
- Right before you're ready to serve, fold in the baby spinach and fresh basil. The warmth of the pasta will wilt the spinach just a tiny bit. Perfect.
A Few Common Questions
→Can I make this pasta salad ahead of time?
Yes, you can. You can assemble the pasta, tomatoes, peaches, and mozzarella and toss it with the dressing. Just store the spinach and basil separately and add them right before serving to keep them from getting wilted.
→What kind of pasta is best for this salad?
I love using a short pasta with plenty of nooks and crannies to catch the dressing, like fusilli, rotini, or farfalle (bow ties). Anything bite-sized works well.
→Can I add some protein to make it a fuller meal?
Of course! Grilled chicken, chickpeas, or even some shrimp would be a wonderful addition to make this a more substantial main course.
→I don't have white balsamic vinegar. What can I use instead?
Apple cider vinegar or champagne vinegar would be lovely substitutes. You could use regular balsamic, but just know that it will give the salad a darker color.
Summer Pasta Salad with Peaches, Spinach and Tomatoes
Enjoy this summer pasta salad with peaches, spinach, and tomatoes. It's a refreshing and flavorful dish, perfect for a light lunch or dinner.
Timing
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 0112 oz short pasta (like fusilli, penne, or farfalle)
- 022 large ripe but firm peaches, pitted and diced
- 031 pint cherry or grape tomatoes, halved
- 044 cups fresh baby spinach
- 058 oz fresh mozzarella pearls, drained
- 061/2 cup fresh basil leaves, roughly chopped
For the White Balsamic Vinaigrette
- 011/3 cup extra virgin olive oil
- 023 tablespoons white balsamic vinegar
- 031 tablespoon honey or maple syrup
- 041 teaspoon Dijon mustard
- 051 small garlic clove, minced (optional)
- 06Salt and freshly ground black pepper to taste
Instructions
Cook the pasta according to package directions in a large pot of salted water until al dente. Don't overcook it!
While the pasta is cooking, prepare the vinaigrette. In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, and minced garlic (if using). Season with salt and pepper to your liking.
Drain the cooked pasta and rinse briefly with cool water to stop the cooking process. Shake off as much excess water as possible.
In a large serving bowl, add the cooked pasta, diced peaches, halved tomatoes, and mozzarella pearls.
Pour about half of the vinaigrette over the pasta mixture and toss gently to combine. Let it sit for a few minutes to let the pasta absorb the flavors.
Just before serving, add the fresh baby spinach and chopped basil to the bowl. Drizzle with the remaining dressing and toss gently until the spinach just begins to wilt. Serve immediately.
Notes & Tips
- 1If peaches aren't in season, nectarines or even ripe apricots would be a nice substitute.
- 2Feel free to swap the mozzarella for crumbled feta or goat cheese for a tangier flavor.
- 3A handful of grilled corn cut from the cob is also a delicious addition if you have some on hand.
Tools You'll Need
- •Salt your pasta water! It's the only chance you get to season the pasta itself, and it makes a huge difference.
- •Don't overcook the pasta. A slight bite (al dente) is what you want, so it holds its shape in the salad.
- •Taste your dressing before you pour it on. It might need a little more salt, a little more honey... make it perfect for you.
- •Add the delicate ingredients like spinach and basil at the very end to keep them fresh and vibrant.