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This Peach Burrata Pasta Salad has become my go-to for summer gatherings because it tastes like sunshine in a bowl. Juicy peaches mingle with creamy cheese while arugula and basil give a burst of freshness. Each bite is the perfect balance of sweet tangy and savory flavors that bring everyone around the table for seconds.
I made this the first time for a lazy Sunday picnic and it disappeared before I even sat down. Now my friends request it every year as soon as peach season arrives.
Ingredients
- Farfalle or orecchiette pasta: Choose a sturdy shape that holds dressing well. Cook just until al dente for best texture.
- Ripe peaches: Pick fruit that feels heavy and yields slightly to pressure for maximum juiciness.
- Cherry tomatoes: Look for brightly colored tomatoes with smooth skin. Sweet varieties add the best flavor.
- Arugula or baby spinach: Peppery arugula gives bite but baby spinach works for milder taste.
- Fresh burrata or mozzarella: Burrata brings a creamy richness. Opt for burrata with a silky center or good quality mozzarella if unavailable.
- Fresh basil: Select vibrant leaves with no dark spots. Torn just before serving keeps flavor bold.
- Balsamic vinegar: Deepens flavor in the reduction. Choose a syrupy aged balsamic for a richer taste.
- Honey: Adds balancing sweetness. Local honey gives nice nuance if you have it.
- Extra virgin olive oil: Go for a grassy well-rounded oil for the dressing. Freshness matters.
- Fresh lemon juice: Brightens up the salad and helps dressing cling to ingredients. Use just-squeezed juice for zing.
- Sea salt and black pepper: Seasoning that brings everything together. Fine sea salt blends more easily into the dressing.
Step-by-Step Instructions
- Bring the Water to a Boil:
- Fill a large pot with water and stir in a generous pinch of salt. Bring it to a rolling boil to season the pasta all the way through.
- Cook the Pasta:
- Drop in the farfalle or orecchiette and cook until just al dente following the package timing. Stir occasionally to prevent sticking.
- Cool the Pasta:
- Drain pasta in a colander then rinse under cold running water for a minute. Spread out on a sheet pan if needed to cool quickly and prevent clumping.
- Make the Balsamic Drizzle:
- Pour balsamic vinegar and honey into a small saucepan. Set over medium heat and let it bubble gently. Stir every minute or so until the mixture is thickened and reduced by half. After about five to seven minutes, remove from heat and let cool to room temperature.
- Whisk the Dressing:
- In a large serving bowl, whisk together extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until fully blended.
- Combine the Salad:
- Add the cooled pasta, sliced peaches, halved cherry tomatoes, and greens to the bowl with dressing. Gently toss with clean hands or large spoons until every ingredient is coated and glossy.
- Add Cheese and Basil:
- Tear the burrata into pieces, arranging over the tossed salad. Scatter fresh basil leaves on top so the fragrance opens up.
- Finish with Balsamic Drizzle:
- Using a spoon or small pitcher, drizzle the cooled balsamic reduction over the salad just before serving. Add as much or as little as you like.
- Serve and Enjoy:
- Plate immediately for the freshest texture or cover and chill for up to an hour if you prefer it extra cold.
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One of my favorite things about this salad is the creamy burrata melting into the warm pasta. It always reminds me of the summer my sister visited and we ate this for dinner on the porch every evening while the sky turned pink.
Storage Tips
Store leftovers in a covered container in the refrigerator for up to two days. The arugula may wilt a bit but the flavors develop nicely. Burrata is best added fresh so if prepping in advance keep the cheese separate and add just before serving. The balsamic drizzle will thicken in the fridge so let it come to room temperature and stir before using again.
Ingredient Substitutions
Nectarines can be switched in for peaches for a slightly firmer fruit. If you cannot find burrata use a ball of fresh mozzarella torn into chunks. For a gluten-free version swap in chickpea or rice-based pasta. If arugula is too bold use baby spinach for a milder green. Even strawberries work nicely if peaches are out of season.
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Serving Suggestions
Bring this salad to potlucks and picnics because it shines eaten outdoors. It is lovely with grilled bread or as a main dish on its own. Pair with a chilled bottle of crisp white wine or rosé. Grilled shrimp or thinly sliced prosciutto make a good protein addition without overwhelming the salad’s delicate flavors.
Cultural and Seasonal Notes
This dish brings the spirit of a northern Italian lunch to your table. Italian countryside cooking celebrates summer fruit and fresh cheese. Peaches signal the arrival of the warmest months. Burrata and basil are classic in Italian cuisine and together with honey balsamic it creates a modern twist that tastes timeless.
Common Questions
- → Can nectarines be used instead of peaches?
Yes, nectarines work well. Their firm texture and sweetness complement the other ingredients beautifully.
- → Is this dish gluten-free?
The salad uses regular pasta, but you can substitute gluten-free pasta to suit dietary needs.
- → What can I use instead of burrata?
Fresh mozzarella torn into pieces is a good alternative if burrata isn't available.
- → How far ahead can I make this salad?
You can prepare the components in advance but combine and drizzle just before serving for best texture.
- → Can I add protein to this salad?
Yes, grilled chicken or prosciutto can be added for extra protein and flavor if desired.
- → What wine pairs well with this salad?
Crisp rosé or Sauvignon Blanc pairs nicely, highlighting the freshness and creamy burrata.