Juicy peaches, creamy burrata, and basil tossed with pasta for a refreshing, summery salad perfect for gatherings.
# What You'll Need:
→ Pasta
01 - 10 oz (280 g) bowtie (farfalle) or orecchiette pasta
02 - Salt, for cooking water
→ Fruit & Vegetables
03 - 2 large ripe peaches, pitted and thinly sliced
04 - 1 cup (150 g) cherry tomatoes, halved
05 - 3 cups (75 g) arugula or baby spinach, lightly packed
→ Cheese
06 - 2 (4 oz/115 g each) balls fresh burrata (or 6 oz/170 g mozzarella torn into pieces)
→ Herbs
07 - 1/2 cup fresh basil leaves, torn or sliced
→ Balsamic Drizzle
08 - 1/3 cup (80 ml) balsamic vinegar
09 - 1 tablespoon honey
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cool water, and set aside to cool completely.
02 - In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy (about 5–7 minutes). Remove from heat and let cool.
03 - In a large serving bowl, whisk together olive oil, lemon juice, salt, and pepper.
04 - Add the cooled pasta, peaches, cherry tomatoes, and arugula to the bowl. Toss gently to coat with the dressing.
05 - Arrange torn burrata over the salad. Scatter basil leaves on top.
06 - Drizzle with the cooled balsamic reduction before serving. Serve immediately, or chill for up to 1 hour for a colder salad.
