Summer Pasta Salad with Peaches, Spinach, Tomatoes, and Mozzarella Cheese
Summer Pasta Salad with Peaches, Spinach, Tomatoes, and Mozzarella Cheese is a light and fresh salad that combines sweet and savory flavors. It's a perfect side dish or appetizer to make for a crowd or share with your family. Bring it to Summer picnics, potlucks, and other events. This recipe also features crispy Proscuitto and easy homemade balsamic honey mustard dressing.
Course Salad
Cuisine American, Mediterranean
Keyword best summer pasta salad, peach pasta salad, summer pasta salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 548kcal
Author Julia
Ingredients
Ingredients you need to cook
8ozfusillispiral pasta or use rotini, farfalle (bow-tie), penne, or rigatoni
Bring a large pot of water to boil. Add pasta and cook pasta al dente according to the package instructions. While the pasta is cooking, proceed with the rest of the recipe.
When the pasta is done, drain. Keep the drained pasta in the same pot where you cooked it.
Cook Prosciutto
Preheat oven to 350 F. Spread Prosciutto in single layer on a parchment paper-lined baking sheet.
Toast for about 10 minutes or more until crispy. Remove from oven.
Make salad dressing
While the pasta is cooking, combine all salad dressing ingredients in a mason jar. Whisk well with a spoon, until emulsified.
Salad assembly
Wash, core, and slice yellow peaches.
Slice each cherry (or grape) tomato in half.
In a pot where you cooked the pasta, combine warm, cooked, and drained pasta together with the salad dressing. Mix well.
Add sliced peaches, cherry tomatoes, Mozzarella cheese, spinach, and crispy Prosciutto. Toss to combine.
Note: If you like your pasta salad a bit warm, reheat gently and briefly without adding spinach first. Add spinach off heat to the salad right before serving.
When serving, top with chopped chives or green onions.
Notes
Peaches. Wash peaches really well in running warm water to get rid of any dirt or debris.
Serve warm or cold? This salad can be served either warm or cold. I prefer to serve it warm. Briefly and gently reheat it in a saucepan on the stovetop. In this case, add spinach off heat, so that it doesn't wilt too much.