Today I’m bringing you quite possibly my favorite summer recipe as of late. I’ve been indulging in perfectly ripe, juicy peaches everyday and cannot seem to get enough. This recipe blends together classic caprese flavors of tomato, mozzarella and basil but brings in the sweet element of the fruit. Drizzle a bit of balsamic, a sprig of olive oil and a dash of sea salt, and you’ve got yourself a winning combination.
To make it a meal, I added brown rice pasta (whole wheat or your favorite should do just fine, too). I’ve always felt like a chilled pasta salad is the quintessential summer supper, and enjoying this al fresco made it even better! I highly recommend it. This dish is also perfect for leftovers, and may even taste better the next day once the flavors get a chance to meld. Make a big batch and have it for lunch all week long before summer’s over!
Peach Caprese Pasta Salad
1 cup pasta (of your choice, but i used organic brown rice)
1 ripe peach, diced
5-6 basil leaves, chopped
1/4 cup diced mozzarella or halved bocconcini
1/2 cup chopped heirloom tomatoes
1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp sea salt
- Bring a pot of water to boil. Add the pasta and cook 7-10 minutes, or al dente. Drain, rinse, and pour into a large bowl.
2. Top with the olive oil and stir until coated. Add the tomatoes, peaches, mozzarella and basil. Mix well.
3. Drizzle with the balsamic vinegar and sprinkle sea salt on top. Dig in!
Hope everyone’s been having a fantastic week!