Peach-avocado pasta salad recipe

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This sweet-meets-savory pasta salad makes a good side when serving an outdoor meal. Nothing here to spoil if left out while you enjoy your meal and guests.

  • Yield: 4 Servings


  • 8 ounces ditalini pasta, or other small pasta shapes
  • ¼ cup extra virgin olive oil
  • 3 tablespoons blood orange vinegar
  • 1 tablespoon chopped fresh basil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ears corn, cooked and kernels cut off the cob
  • 2 Haas avocados, sliced and tossed with lemon juice
  • 2 large peaches, quartered or sliced and tossed with lemon juice
How to Make It
  1. Cook the pasta according to package instructions. Meanwhile, in a measuring cup with a spout, blend the oil, vinegar, basil, salt, and pepper. Drain and cool the pasta. If pasta starts to get dry, toss with a tablespoon of dressing.
  2. Transfer pasta to a large serving bowl or platter. Place the corn, avocados, and peaches on top of pasta; toss lightly with dressing. Refrigerate if not serving immediately.

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