Peach, Tomato & Corn Arugula Pasta Salad

1.	Bring a large pot of water to a boil and add a little salt. Once water boils, add the pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving a few tablespoons of water for later. Place pasta in large bowl.
2.	In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until well combined. Pour the dressing over warm pasta and add a little reserved pasta water to help keep the pasta moist and non-sticky. Immediately add feta and gently give the pasta a toss.
3.	Next add in the peach slices, cherry tomatoes, corn, red onion and arugula. Toss to combine. Taste and add more olive oil, lemon juice, salt and/or pepper, if necessary. Great warm or cold. Serves 6.

	8 ounces fusilli or bowtie pasta (regular, whole grain or gluten free will work)
	2-3 tablespoons extra virgin olive oil
	1 lemon, juiced
	1/2 teaspoon sea salt, plus more to taste
	Lot of freshly ground salt and pepper
	1/4 teaspoon of red pepper flakes
	4 ounces crumbled feta or sub goat cheese (about ¾ cup)
	2 large ripe peaches, sliced
	1 pint cherry tomatoes, halved (I love using heirloom cherry tomatoes for color variety!)
	1 cup raw corn off the cob (or you can use thawed frozen corn or canned)
	½ medium red onion, thinly sliced
	5 ounces baby arugula (about 6 packed cups of arugula)
	Quartered salami and avocado (makes leftovers last longer and adds texture to the salad!) -- add as much as you'd like!