Caramelized peaches and creamy burrata join pasta, greens, and nuts for a vibrant, crowd-pleasing summer dish.
# Components:
→ Pasta
01 - 9 oz short pasta such as fusilli, orecchiette, or farfalle
→ Fruits and Vegetables
02 - 2 ripe peaches, halved and pitted
03 - 3.5 oz arugula or baby spinach
04 - 1 small shallot, thinly sliced
05 - 1 small handful fresh basil leaves, torn
→ Cheese
06 - 7 oz burrata cheese
→ Nuts
07 - 1/3 cup toasted pine nuts or walnuts
→ Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon white balsamic vinegar or regular balsamic vinegar
10 - 1 teaspoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cool water, and set aside.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush peach halves with olive oil. Grill for 2 to 3 minutes per side until marked and caramelized. Allow to cool slightly, then cut into wedges.
03 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Combine cooked pasta, grilled peach wedges, arugula or baby spinach, sliced shallot, and most of the torn basil in a large salad bowl. Drizzle with vinaigrette and toss gently to coat.
05 - Tear burrata into large pieces and arrange on top of the salad. Sprinkle with toasted pine nuts or walnuts and the remaining basil leaves.
06 - Serve immediately or refrigerate for up to 1 hour before serving for a chilled dish.
