
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! |
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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