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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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 548kcal
Author Julia

Ingredients

Ingredients you need to cook

  • 8 oz fusilli spiral pasta or use rotini, farfalle (bow-tie), penne, or rigatoni
  • 3 oz Prosciutto

Salad Dressing

  • ½ cup extra virgin olive oil
  • cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Italian seasoning
  • ½ whole lemon - juice freshly squeezed
  • 2 tablespoons honey

Fresh Salad Ingredients

  • 2 yellow peaches medium size
  • 5 oz red cherry tomatoes or grape tomatoes
  • 5 oz yellow cherry tomatoes or grape tomatoes
  • 8 oz fresh Mozzarella cheese (pearls - small balls)
  • 5 oz spinach
  • chives or green onions, chopped, for garnish

Instructions

Cook pasta

  • 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.

Nutrition

Calories: 548kcal | Carbohydrates: 47g | Protein: 17g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 426mg | Potassium: 496mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2774IU | Vitamin C: 21mg | Calcium: 253mg | Iron: 2mg