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“Everything” Summer Pasta Salad

“Everything” Summer Pasta Salad

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Have you ever seen a summer pasta salad more beautiful than this? A rainbow of ripe fruits, fresh heirloom tomatoes and all the best flavors of summer get tossed into pasta and topped with creamy burrata cheese and lightly sweet white balsamic vinaigrette. MORE+LESS-

Updated February 27, 2018


oz fettuccine pasta, cooked


cups arugula (or 1 cup fresh chopped basil)


heirloom tomatoes, wedged


nectarines or peaches, pitted and sliced


cobs of fresh grilled corn, kernels removed


cup diced purple onion


watermelon radish (or 5 radishes), thinly sliced


cup fresh cherries, pitted and diced

1-2 balls burrata mozzarella (or 8 oz cigliene mozzarella balls)


tablespoons white balsamic vinegar


tablespoons extra-light olive oil

Salt and pepper, to taste

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  • 1

    In a large serving bowl, toss together pasta, arugula, heirloom tomatoes, nectarines, corn kernels, onion, radish, blackberries, blueberries and cherries.

  • 2

    Pull burrata into small pieces and gently toss into pasta.

  • 3

    In a small bowl, whisk together vinegar, olive oil and honey. Drizzle mixture over pasta. Salt and pepper to taste. Serve and enjoy.

Expert Tips

  • Make it ahead: To prepare this salad ahead of time, toss pasta, fruit and veggies together. Refrigerate until ready to serve, up to 24 hours. Top with vinaigrette just before serving.
  • Make it a meal: Top with slices of grilled chicken, steak or pork for added protein and a perfect flavor pairing.

No nutrition information available for this recipe

More About This Recipe

  • There are so many things to crave about summer. The bright, fresh berries. The juicy peaches and nectarines. The zesty garden-fresh greens. The bright red cherries. The fresh-picked tomatoes (which really do taste better straight off the vine).So when we set out to create the ultimate summer pasta, we figured—why force ourselves to decide between all of the favorite seasonal produce options?! Hit the farmers’ market, grab everything from stone fruits to peppery arugula, and toss them all into an al dente fettucine. The result is this stunning salad, drizzled with sweet white balsamic vinaigrette, and just begging to steal the show. Or, at least, the potluck.Whenever you’re craving summer, this recipe will do you right.

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