Corn and Peach Garden Pasta Salad



12 oz. pasta

2 ears corn, cooked or grilled, kernels cut off the cob

2 peaches, peeled (if desired), diced into bite-sized pieces

¼ cup pine nuts, toasted

1 ½ cup cherry tomatoes, halved

2 Tbsp. chopped basil, plus more for garnish

Freshly grated Parmesan Cheese


  cup extra virgin olive oil

2 Tbsp. white balsamic or apple cider vinegar

1 small garlic clove, finely grated or crushed

⅓ cup shallot, finely diced

2 Tbsp. Smak Dab Honey Horseradish or White Wine Herb or your favorite Dijon mustard

(if not using Smak Dab, I’d add a tablespoon of honey)

Pinch of sea salt + pepper


In a small jar, combine all ingredients.  Screw the lid on the jar and shake well.

Bring a large pot of salted water to a boil.  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 ½ of the dressing and adding more as needed.  Stir gently to combine. Sprinkle with Parmesan Cheese and garnish with more fresh basil.

Serve immediately.