Sweet, juicy peaches and peppery arugula make this Arugula and Peach Pasta Salad a refreshing summer favorite. Tender pasta, fresh herbs, juicy cherry tomatoes, and a tangy lemon balsamic dressing come together in a colorful dish that feels light yet satisfying.
Every bite balances sweet fruit with savory ingredients and a bright homemade dressing. Toasted pecans add a welcome crunch, while crumbled feta gives the salad a creamy, salty finish. For a fully vegan version, simply leave out the feta or use your favorite dairy-free alternative.
This easy peach pasta salad works beautifully for summer lunches, picnics, potlucks, barbecues, and quick weeknight dinners. It can be prepared ahead, making it a practical option when you want a dish that looks impressive without requiring hours in the kitchen.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
- Course: Lunch, side dish, or light dinner
- Cuisine: Modern summer-inspired
- Diet: Vegetarian; easily made vegan
- Difficulty: Easy
Why You’ll Love This Peach Pasta Salad
- Fresh seasonal flavor: Ripe peaches bring natural sweetness that pairs beautifully with peppery arugula.
- Quick and simple: The salad comes together in about 25 minutes with everyday ingredients.
- A lovely texture contrast: Soft pasta, juicy fruit, crunchy pecans, and tender greens make every forkful interesting.
- Flexible for different diets: Use dairy-free feta or omit the cheese for a vegan option.
- Perfect for gatherings: Its bright colors make it a welcome addition to picnics, cookouts, and summer tables.
Ingredients You’ll Need
For the pasta salad
- 12 oz (340 g) farfalle or rotini pasta
- 2 ripe but firm peaches, pitted and sliced
- 3 cups fresh arugula (rocket)
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- ½ cup crumbled feta cheese, optional
- ⅓ cup chopped pecans or walnuts, lightly toasted
- 2 tablespoons fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
For the lemon balsamic dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, finely grated or minced
- ¼ teaspoon salt, or to taste
- A pinch of black pepper
Ingredient tips: Choose peaches that smell fragrant and yield slightly when gently pressed, but are still firm enough to slice. Baby arugula gives a milder peppery flavor. If your balsamic vinegar is particularly sharp, add a little extra maple syrup to balance the dressing.
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
Drain the pasta, then rinse briefly under cool water to stop the cooking and help it cool quickly for the salad. Shake off excess water and transfer it to a large mixing bowl. If the pasta looks sticky, toss it with a small drizzle of olive oil.
Step 2: Prepare the peaches and vegetables
Wash and dry the peaches, tomatoes, and arugula. Cut the peaches in half, remove the pits, and slice them into thin wedges.
Halve the cherry tomatoes and slice the red onion as thinly as possible. Tear the basil leaves by hand to preserve their fresh aroma. Keep the arugula dry so it stays crisp when mixed with the dressing.
Step 3: Toast the nuts
Place the pecans or walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
Transfer the nuts to a plate immediately so they don’t continue cooking in the hot pan. Allow them to cool before adding them to the salad.
Step 4: Whisk the lemon balsamic dressing
Combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and black pepper in a small bowl or jar.
Whisk vigorously until the dressing looks glossy and slightly thickened. Alternatively, secure the lid on a jar and shake until combined. Taste it and adjust the lemon, sweetness, or seasoning to suit your preference.
Step 5: Combine the pasta and vegetables
Add the cooled pasta, cherry tomatoes, red onion, and half of the dressing to a large bowl. Toss gently so the pasta is lightly coated.
Fold in the peach slices and basil. Add the crumbled feta, if using, and mix carefully to avoid breaking up the peaches.
Step 6: Add the arugula and finish the salad
Add the arugula and toasted nuts just before serving. Drizzle with the remaining dressing and toss gently until everything is evenly coated.
Taste the salad and add salt and black pepper as needed. If the pasta has absorbed too much dressing, add a small splash of olive oil and lemon juice to refresh it.
Step 7: Garnish and serve
Transfer the salad to a serving bowl or platter. Finish with extra basil, a few pecans, and freshly cracked black pepper.
Serve immediately for the crispest greens, or chill briefly before serving if you prefer a cooler pasta salad. The combination of sweet peaches, savory dressing, and peppery arugula makes this dish especially enjoyable on warm days.
Tips for the Best Arugula and Peach Pasta Salad
- Cool the pasta before mixing. Warm pasta can wilt the arugula and soften the peaches.
- Choose ripe, firm peaches. Very soft fruit can break apart when tossed with the pasta.
- Add the arugula last. Mixing greens in just before serving keeps them fresher and more vibrant.
- Toast the nuts gently. A few minutes in a dry skillet brings out their natural flavor and crunch.
- Dress gradually. Start with most of the dressing and add the rest after tasting.
- Balance the sweetness. If the peaches are very sweet, add a little more lemon juice or balsamic vinegar.
- Make it a main dish. Add chickpeas, white beans, or grilled tofu for a more substantial plant-based meal.
Easy Variations
Vegan Peach Pasta Salad
Skip the feta and use maple syrup in the dressing. Add chickpeas or crispy tofu for extra protein and a more filling meal.
Peach and Goat Cheese Pasta Salad
Replace the feta with soft goat cheese for a creamy, tangy variation that pairs beautifully with ripe peaches.
Grilled Peach Version
Grill peach halves for 2–3 minutes per side, then slice and add them to the salad for a smoky, caramelized flavor.
White Bean and Peach Pasta Salad
Fold in a cup of drained cannellini beans for extra fiber and plant-based protein without changing the fresh summer flavor.
What to Serve with Peach Pasta Salad
4
This salad is versatile enough to serve as a light lunch or as part of a larger summer meal. Pair it with:
- Grilled zucchini, eggplant, or bell peppers
- Crusty bread or garlic bread
- Roasted chickpeas or white beans
- A fresh cucumber and tomato salad
- Grilled tofu or plant-based chicken
- Grilled chicken or fish, if you’re serving a non-vegetarian meal
For a picnic or potluck, serve it alongside grilled vegetables and bread. If you are preparing a full vegan spread, roasted chickpeas make a particularly good addition.
Storage and Make-Ahead Instructions
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Arugula will soften over time, so the salad is best when freshly assembled.
Make ahead: Cook and cool the pasta, prepare the dressing, and chop the vegetables a few hours ahead. Store the components separately and slice the peaches close to serving time.
Keep it fresh: If preparing the salad in advance, reserve the arugula, nuts, and some dressing until just before serving. This helps the leaves stay crisp and the nuts remain crunchy.
Refreshing leftovers: Add a squeeze of lemon juice and a small drizzle of olive oil before serving leftover salad. Toss gently to revive the flavors.
Food safety: Refrigerate the salad within 2 hours of preparation, or within 1 hour if temperatures are above 90°F (32°C).
Frequently Asked Questions
Can I make arugula and peach pasta salad ahead of time?
Yes. Cook the pasta and mix the dressing up to a day ahead. For the freshest results, keep the peaches, arugula, nuts, and dressing separate until shortly before serving.
Which pasta shape works best?
Farfalle, rotini, fusilli, and penne are all good choices. Shapes with curves or ridges hold the dressing well and make the salad easy to eat.
Can I use canned or frozen peaches?
Fresh peaches provide the best texture. If using canned peaches, drain them thoroughly and choose fruit packed in juice rather than heavy syrup. Thawed frozen peaches may be softer, so handle them gently.
What can I use instead of arugula?
Baby spinach, mixed salad greens, or chopped romaine can work. Spinach has a milder flavor, while romaine provides more crunch.
How can I make the recipe vegan?
Omit the feta or use dairy-free feta. Choose maple syrup instead of honey, and check that your Dijon mustard and other packaged ingredients are vegan-friendly.
Can I make this salad gluten-free?
Absolutely. Substitute your favorite gluten-free pasta and cook it according to the package instructions. Rinse and cool it as directed by the manufacturer to achieve the best texture.
Why does my pasta salad taste dry after chilling?
Pasta absorbs dressing as it sits. Before serving, add a little olive oil, lemon juice, or reserved dressing and toss gently. Season again if needed.
Nutrition Information
Estimated per serving, based on 4 servings with feta and pecans. Values vary depending on the pasta, amount of dressing, and optional ingredients used.
Calories
440
Protein
12 g
Carbs
57 g
Fat
19 g
Fiber
5 g
Sugar
12 g
Printable Recipe Card
Arugula and Peach Pasta Salad
Sweet peaches, peppery arugula, tender pasta, crunchy nuts, and a tangy lemon balsamic dressing.
Prep
15 min
Cook
10 min
Yield
4 servingsChoose servings2 servings4 servings8 servings
Ingredients
- 12 oz (340 g) farfalle or rotini pasta
- 2 ripe peaches
- 3 cups fresh arugula
- 1 cup cherry tomatoes
- ¼ small red onion
- ½ cup crumbled feta, optional
- ⅓ cup toasted pecans or walnuts
- 2 tablespoons fresh basil
Dressing: 3 tablespoons olive oil, 1½ tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1 minced garlic clove, salt, and pepper.
Instructions
- Cook, drain, and cool the pasta.
- Slice peaches and onion; halve the tomatoes.
- Toast the nuts in a dry skillet for 3–5 minutes.
- Whisk the dressing ingredients together.
- Toss pasta with tomatoes, onion, and most of the dressing.
- Fold in peaches, basil, and optional feta.
- Add arugula and nuts just before serving.
- Finish with the remaining dressing and season to taste.
