Ingredients

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!

Instructions

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.

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