Corn and Peach Garden Pasta Salad
The inspiration for this salad came from The Peach Truckβs newly released cookbook, but I added my favorite Smak Dab mustard and Acetaia Dodi White Balsamic Vinegar.Β This salad features our beloved Osoyoos peaches and Lepp Farms corn, and youβll be thrilled with how fresh and summery it tastes.
Corn and Peach Garden Pasta Salad
Ingredients
12 oz. pasta
2Β ears corn, cooked or grilled, kernels cut off the cob
2Β peaches, peeled (if desired), diced into bite-sized pieces
ΒΌ cupΒ pine nuts, toasted
1 Β½ cupΒ cherry tomatoes, halved
2 Tbsp. chopped basil, plus more for garnish
Freshly grated Parmesan Cheese
Dressing:Β Β
β Β cup extra virgin olive oil
2 Tbsp. white balsamic or apple cider vinegar
1Β small garlic clove, finely grated or crushed
β cupΒ shallot, finely diced
2 Tbsp. Smak Dab Honey Horseradish or White Wine Herb or your favorite Dijon mustard
(if not using Smak Dab, Iβd add a tablespoon of honey)
Pinch of sea salt + pepper
Instructions
In a small jar, combine all ingredients.Β Screw the lid on the jar and shake well.
Bring a large pot of salted water to a boil.Β Add the pasta, cook according to package directions and drain.
Add all salad ingredients except Parmesan Cheese to a bowl, drizzle over the dressing, starting with Β½ of the dressing and adding more as needed.Β Stir gently to combine. Sprinkle with Parmesan Cheese and garnish with more fresh basil.
Serve immediately.
