Ingredients:

  • 12 oz short pasta (Orecchiette or Fusilli)
  • 3 large, ripe peaches, halved and pitted
  • 1 Tbsp olive oil (for grilling peaches)
  • 2 balls (8 oz total) fresh Burrata Cheese, room temperature
  • 3 cups baby arugula or spinach mix
  • 1/4 cup thinly sliced red onion (optional)
  • 1 cup fresh basil leaves, packed
  • 1/2 cup good quality Extra Virgin Olive Oil (for dressing)
  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1 tsp honey or maple syrup
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop cooking; set aside to cool slightly.
  2. Prepare the Vinaigrette: Combine basil, 1/2 cup olive oil, lemon juice, Dijon mustard, minced garlic, and honey in a high-speed blender. Blend until smooth and emulsified. Season generously with salt and pepper.
  3. Grill the Peaches: Lightly brush peach halves with 1 Tbsp olive oil. Grill cut-side down over medium-high heat for 3–4 minutes per side until char marks appear. Remove, let cool briefly, then slice into wedges.
  4. Assemble the Salad Base: In a large bowl, gently toss the slightly warm or room-temperature pasta with half of the basil vinaigrette and the sliced red onion (if using).
  5. Incorporate Greens and Fruit: Add the baby arugula/spinach and the grilled peach wedges to the pasta mixture. Toss lightly to combine without crushing the peaches.
  6. Plate the Salad: Divide the pasta mixture among serving plates or transfer to a large platter.
  7. Finish with Burrata: Tear the burrata balls gently by hand and strategically place the creamy pieces over the top of the salad.
  8. Final Seasoning: Drizzle the remaining vinaigrette over the burrata and salad. Finish with a generous sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.