Corn and Peach Garden Pasta SaladPrint Print Without Images
The inspiration for this salad came from The Peach Truck’s newly released cookbook, but I added my favorite Smak Dab mustard and Acetaia Dodi White Balsamic Vinegar. This salad features our beloved Osoyoos peaches and Lepp Farms corn, and you’ll be thrilled with how fresh and summery it tastes.
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
⅓ 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.