Peach Tomato Pasta Salad
This peach tomato pasta salad is the perfect summer side dish. It’s loaded with fresh, delicious vegetables and the most delicious shallot vinaigrette. The shaved parmesan adds
Ingredients
- 6-8 ounces orzo, al dente and drained
- 1 cup peaches, diced small
- 1 cup cherry tomatoes, sliced in half
- 1 cup corn, grilled and remove kernels from the cob
- 1 cup English cucumber, remove core and dice small
- ¼ cup Italian parsley, chopped small
- ¼ cup parmesan, shaved
- ½ teaspoon salt
- ¼ teaspoon black pepper
Shallot Vinaigrette
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- 1 large mixing bowl
- 1 grill for the corn
- 1 pasta pot
- 1 colander
- 1 measuring cup or small mixing bowl
Instructions
- Combine olive oil, white wine vinegar, Dijon mustard, one minced shallot, honey, salt and pepper in a small mixing bowl. Whisk until well combined. Set aside.
- Cook your pasta according to the package.
- Drain off the water and set it aside.
- Once cooled add the pasta to a large mixing bowl.
- Dice your peaches, core and dice your cucumber, slice the tomatoes in half and grilled your corn on the cob.
- Carefully, use a knife to remove the grilled corn kernels from the cob.
- Add all the prepared veggies and peaches to the mixing bowl.
- Season with salt and pepper.
- Add the chopped parsley.
- Add the dressing and toss until everything is well combined.
- Top with shaved parmesan cheese. Chill covered in the refrigerator for 30 minutes and enjoy.
Nutrition
Serving: 1serving, Calories: 257kcal, Carbohydrates: 34g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 3mg, Sodium: 484mg, Potassium: 270mg, Fiber: 3g, Sugar: 7g, Vitamin A: 536IU, Vitamin C: 12mg, Calcium: 70mg, Iron: 1mg