This picnic-perfect summery dish is just the right combination of sweet and savory. It is unique and flavorful enough to be a hit at any party and healthy enough for a weeknight side. Pair it up with a simple grilled chicken or salmon and a bit of baguette to round out your meal.
Ingredients
6 oz. fusilli pasta (Bionaturae sourdough fusilli is excellent)
3 cups arugula
3 small nectarines, sliced
12 oz. package grape tomatoes, sliced in half
8 oz. package fresh mozzarella balls (pearl, the smallest size is ideal, but a larger size can be sliced in half)
1-2 cups chopped fresh basil
Dressing Ingredients
2 1/2 tbsp olive oil
1/2 tbsp dijon
1 tbsp balsamic
salt and pepper to taste
Instructions
Cook your pasta until al dente, drain and rinse well, toss with a little olive oil and allow it to cool. Combine all salad ingredients in a large salad bowl. Whisk dressing ingredients together, pour into the salad bowl and gently toss.
Variations
Subbing the nectarines for peaches makes an equally delicious salad – especially if those peaches are perfectly ripe. Feel free to leave out the pasta completely. Consider using a slightly larger tomato, similar in size to the nectarine. Campari tomatoes are a good choice for this. Field greens work flavor-wise if you don’t have arugula, but be sure to dress the salad right before eating so it doesn’t get soggy.
Buon appetito!