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