This pasta salad is one of my family’s favorite summer dishes because it’s filled with seasonal ingredients like grilled yellow peaches, sweet corn, cherry tomatoes, crispy prosciutto and creamy burrata. It’s topped with a light peach and basil vinaigrette which brings the whole pasta salad together and it really gives it that summer vibe. The best part is that it comes together in under 30 minutes. Enjoy!
key ingredients for grilled peach & burrata pasta salad
Pasta salad ingredients
- Yellow Peaches
- Burrata
- Arugula
- Cherry Tomatoes
- Pitted Frescatrano Olives
- Red Onions
- Fresh or Canned Corn
- Parmesan
- Rotini Pasta
- Crispy Prosciutto
peach & basil vinaigrette
- Yellow Peaches
- Extra Virgin Olive Oil
- White Balsamic Vinegar
- Fresh Lemon Juice
- Honey
- Oregano
- Calabrian Chili Paste (optional)
how to grill the peaches
First, slice the peaches about 3/4′” thick. Then toss the sliced peaches with 1 tbsp of olive oil and 1/2 tsp kosher salt. Then set your grill over medium heat. Once the grill is hot, transfer the peaches to the grill. Grill each side for about 3 minutes until the peaches become tender and they develop grill marks on each side. That’s it!
how to make the peach & basil vinaigrette
This is my go-to summer vinaigrette! It’s light but also creamy and it add so much flavor to any salad. The best part is that it’s so easy to make. Add the very ripe peaches, honey, extra virgin olive oil, white balsamic vinegar, salt, oregano and fresh basil to a blender. Blitz until you get a smooth and creamy consistency. If you want to add a little heat to the vinaigrette, add a teaspoon of Calabrian chili paste.
how to crisp the prosciutto
Set the oven to 375F and line a baking sheet with parchment paper. Add 6 slices of prosciutto to the baking sheet and transfer it to the oven. Bake the prosciutto for about 10-12 minutes until they become crispy. Let them cool for about 10 minutes before adding it to the pasta salad.
This is the perfect pasta salad to bring to your next BBQ! Just assemble all the ingredients pasta salad ingredients together except for the burrata and peach & basil vinaigrette. Toss the salad with the vinaigrette right before serving and top with pieces of the burrata. It’s such a crowd pleaser! Enjoy!
Grilled Peaches & Burrata Pasta Salad
Ingredients
- 1 lb rotini pasta cooked al dente
- 2 large ripe yellow peaches cut into 3/4" thick pieces
- 1 tbsp olive oil for grilled peaches
- 1/2 tsp kosher salt for grilled peaches
- 1 pint cherry tomatoes sliced in half
- 6 prosciutto slices
- 8 oz burrata
- 1/2 cup grated Parmesan
- 1/3 cup corn fresh or canned
- 1/3 cup red onions thinly sliced
- 7 pitted Frescatrano Olives
- 2 cups arugula
Peach Vinaigrette
- 1 very ripe peach
- 4 large basil leaves
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar or champagne vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp honey
- 1/2 tsp fine sea salt
- 1/2 tsp dried oregano
- 1 tsp Calabrian chili optional
Instructions
Peach Vinaigrette
- Add all the ingredients into a blender or food processor. Blitz until you get a smooth and creamy consistency and set aside. The vinaigrette can be stored in the fridge for up to 2 weeks.
Crispy Prosciutto
- Set the oven to 375F and line a baking sheet with parchment paper. Add 6 slices of prosciutto to the baking sheet and transfer it to the oven. Bake the prosciutto for about 10-12 minutes until they become crispy. Let them cool for about 10 minutes before adding it to the pasta salad.
Grilled Peaches
- First, slice the peaches about 3/4'" thick. Then toss the sliced peaches with 1 tbsp of olive oil and 1/2 tsp kosher salt.
- Then set your grill over medium heat. Once the grill is hot, transfer the peaches to the grill. Grill each side for about 3 minutes until the peaches become tender and they develop grill marks on each side.
Assemble the Pasta Salad
- Toss the pasta with the parmesan cheese and a tbsp of olive oil in a large serving bowl. The olive oil will prevent the pasta from sticking together if you don't plan to serve it immediately.
- Then top the pasta with all the veggies, grilled peaches and crispy prosciutto.
- Right before serving, toss the pasta salad with the peach & basil vinaigrette and top with pieces of the burrata. Add some flaky salt and freshly cracked black pepper. Enjoy!
