Grilled Peach Burrata Pasta

This summer pasta salad brings together juicy caramelized grilled peaches with creamy burrata and a shower of fresh herbs for a dish that is not only colorful but packs both sweet and savory flavors. It turns classic pasta salad on its head and makes veggies and fruit the stars. I love serving this at backyard dinners when peaches are at their peak. It is always the first bowl emptied at our table.

The first time I brought this to a picnic my friends could not stop talking about how each bite tasted a little different. The creamy burrata with those toasty peaches is impossible to resist.

Ingredients

• Short pasta like fusilli or orecchiette: This makes a great base and catches the vinaigrette in every spiral. Try to use bronze-cut pasta for best texture.
• Ripe peaches: Choose freestone peaches that feel a little soft at the shoulder for easy slicing and maximum sweetness.
• Arugula or baby spinach: These add peppery or fresh green notes. If you use arugula, make sure it looks vibrant and not wilted.
• Small shallot: For some bite and crunch. Go for firm shallots with no green shoots.
• Fresh basil: The ultimate summer herb. Tear just before adding for brightest flavor.
• Burrata cheese: This creamy cheese turns the salad into a treat. Buy the freshest one you can find in the coldest dairy case.
• Toasted pine nuts or walnuts: Add a crunchy earthy note. Toasted nuts should smell rich, not burnt.
• Extra-virgin olive oil: Use your best oil for the vinaigrette so the flavors shine through.
• White balsamic vinegar or regular balsamic: I prefer a light white balsamic for its fruitiness.
• Honey: This helps the vinaigrette cling and balances the acidity. Use a mild local honey if you have it.
• Dijon mustard: Adds subtle zest to the dressing. Go for smooth creamy Dijon.
• Salt and freshly ground black pepper to taste: Freshly cracked pepper brightens every component.

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta in well salted water until just al dente so it holds its shape in the salad. Drain then rinse briefly under cool water to stop the cooking. Set aside to cool completely.

Grill the Peaches:

Heat a grill or grill pan to medium high. Lightly brush peach halves with olive oil and grill for a few minutes on each side until grill marks appear and the fruit is slightly softened. Set aside to cool then slice into wedges.

Whisk the Vinaigrette:

In a small bowl whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch each of salt and pepper until fully combined. The dressing should taste lively and a little sweet.

Assemble the Salad:

Place the cooked pasta in a large bowl. Add the sliced grilled peaches, arugula or spinach, shallot and most of the basil. Drizzle the vinaigrette evenly and toss gently until everything is coated.

Add the Burrata and Nuts:

Tear the burrata into large creamy pieces and place on top of the salad. Scatter with toasted nuts and the rest of the basil leaves so there is color and crunch in every bite.

Serve:

Enjoy immediately for a warm pasta salad or cover and chill up to an hour before serving for a cooler version suitable for picnics.

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One summer my daughter helped me pick up fresh peaches from the farmers market for this salad. Every time I grill them now the smell brings her giggles right back to me. Burrata is my special splurge ingredient here creamy and mellow and always causes excitement when people see it on the table.

How to Store Leftovers

Keep leftover salad in a tightly covered container in the refrigerator up to two days but know the arugula will wilt more after the first day. If you want to meal prep keep the grilled peaches and burrata separate until just before serving for the best texture. The salad does not freeze well but leftovers can be revived with a quick toss of extra olive oil.

Ingredient Swaps

Nectarines or grilled apricots substitute easily for peaches and will caramelize just as well. Use mozzarella pearls if burrata is unavailable though nothing beats the richness of burrata. Baby kale works for greens if you want something sturdier. Feel free to swap pine nuts for walnuts or even pistachios.

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Serving and Pairing Suggestions

This salad pairs perfectly with grilled chicken, roasted shrimp, or simply a thick slice of crusty bread. I like to serve it alongside chilled white wine or sparkling water with lemon which balances the tang of the vinaigrette and sweetness of peaches. For color toss in a handful of halved cherry tomatoes.

The Story Behind This Dish

Fruits in savory salads have deep roots in Italian home cooking. Grilled peaches especially are a modern riff on classic caprese salad and bring a sense of celebration to any table. This salad is a favorite for summer gatherings in my house because it looks vibrant feels indulgent and calls for just a few fresh market finds to make every bite memorable.

Common Questions

→ Can I substitute peaches with another fruit?

Yes, you can use nectarines or grilled apricots for a similar sweet, tangy flavor in the salad.

→ Which pasta shape is best for this dish?

Short shapes like fusilli, orecchiette, or farfalle work best as they hold the vinaigrette and mix-ins well.

→ Is it possible to make the salad gluten-free?

Absolutely! Simply swap regular pasta for a gluten-free alternative to suit dietary needs.

→ Can I prepare the salad ahead of time?

Yes, you can chill the prepared salad for up to 1 hour before serving. Add burrata and nuts just before serving for best texture.

→ What pairs well with this pasta salad?

Serve with crusty bread and chilled Pinot Grigio or sparkling water with lemon for a complete summer meal.