Save Grilled peach and burrata pasta salad brings together the juicy warmth of caramelized peaches with cool creamy cheese. It is the kind of bright dish that always wows at summer gatherings, especially when peaches are in their prime and the grill is hot. The vinaigrette ties it all together while roasted nuts add a beautiful crunch. It always disappears quickly when I set it on the table.
Every time I make this for friends or family, someone asks for the recipe before they finish their first plate. Last August, I brought it to a lakeside picnic and not a single peach slice was left behind.
Ingredients
- Short pasta such as fusilli orecchiette or farfalle: pick a shape that will hold vinaigrette well
- Ripe peaches: the star of the dish look for fruit that yields slightly to gentle pressure and smells fragrant
- Arugula or baby spinach: for a peppery or mild green base use whichever looks freshest
- Shallot: adds subtle sweetness and crunch choose a firm small bulb with tight skin
- Fresh basil leaves: for herbaceous aroma tear by hand just before serving for maximum flavor
- Burrata cheese: ultra-creamy with a delicate shell use the freshest you can find
- Toasted pine nuts or walnuts: lend richness and crunch toast lightly in a dry pan until aromatic
- Extra-virgin olive oil: forms the body of your vinaigrette reach for one that tastes grassy or fruity
- White balsamic vinegar: balances sweetness with tang gives a lighter flavor than regular balsamic
- Honey: brings gentle sweetness into the dressing use pure honey for best results
- Dijon mustard: emulsifies the vinaigrette and adds a hint of sharpness classic Dijon creates balance
- Salt and freshly ground black pepper: essential for brightening and seasoning taste and adjust as you go
Instructions
- Cook the Pasta:
- Boil pasta in a generously salted pot of water. Stir often so it cooks evenly. When al dente drain pasta thoroughly and rinse with cool water to stop cooking. Spread out to fully cool. Pasta texture is key so avoid overcooking.
- Grill the Peaches:
- Preheat your grill or grill pan over medium high heat. Brush peach halves with olive oil so they do not stick and get rich caramelization. Grill cut side down for two or three minutes then flip and grill a couple more minutes until there are defined char marks and the fruit is fragrant and tender. Let peaches cool before slicing into generous wedges so they hold their shape in the salad.
- Make the Vinaigrette:
- In a small bowl whisk together olive oil white balsamic honey Dijon mustard salt and pepper. Whisk briskly until the vinaigrette emulsifies and thickens slightly. Taste for balance between tart and sweet.
- Toss the Salad:
- In a large bowl combine cooled pasta grilled peach wedges greens sliced shallot and most of the basil leaves. Pour over the vinaigrette and gently toss until every ingredient is coated but not soggy. Use your hands or big salad utensils to keep everything intact.
- Finish with Cheese and Nuts:
- Tear burrata gently into large luscious pieces and nestle them on top of the salad. Sprinkle toasted pine nuts or walnuts and the last of the basil over everything for color and flavor. Each bite should have a mix of cheese fruit and crunch.
- Serve:
- Present the salad immediately or chill for up to one hour if you want it extra refreshing. Toss lightly again before serving if chilled. This lets flavors meld but keeps greens vibrant.
Save Burrata is my summer cheese obsession every spoonful of its soft center reminds me of shared meals on my grandmother’s porch. Once I paired the peaches with the cheese for Sunday lunch and everyone was convinced it was an Italian holiday on a plate.
Storage Tips
Leftover salad is best the day it is made but you can store it in an airtight container for up to one day. If you know you will have extras keep the burrata and nuts separate and add just before serving to preserve the texture. Avoid freezing as the greens and peaches will become mushy
Ingredient Substitutions
Use nectarines or grilled apricots instead of peaches when peaches are out of season. Spinach works as a milder alternative to arugula. If you do not have white balsamic use classic balsamic or even lemon juice for acidity. For dairy free skip the burrata and toss in roasted chickpeas for protein
Serving Suggestions
Serve as a side for grilled chicken or fish or let it stand alone as a lunch or brunch centerpiece. It also shines at a picnic with crusty bread and sparkling water. Try adding a handful of cherry tomatoes for extra color or scatter with chili flakes for gentle heat
Cultural and Historical Context
This recipe channels the spirit of Italian antipasto platters where fruit cheese and herbs meet in effortless abundance. Burrata hails from Apulia in southern Italy and pairs naturally with produce at its peak. Pasta salads like this are a summer staple in many Mediterranean families
Seasonal Adaptations
Swap peaches with nectarines or apricots as the season changes In early fall add roasted butternut squash or figs for a harvest twist Add pomegranate seeds or toasted pumpkin seeds in late summer for extra texture
Success Stories
Last Fourth of July I doubled the recipe and brought it to a rooftop potluck every serving vanished and a friend proclaimed it the best use of peaches she had ever tasted. Sharing this salad always gets people talking and I love seeing even the skeptics fall for the creamy cheese and sweet grilled fruit combination
Freezer Meal Conversion
This salad is not suited for freezing as peaches and greens lose integrity after thawing. If you want to prep ahead cook the pasta and grill peaches up to one day in advance. Store separately in the fridge and assemble just before serving for best results
Save Short pasta shapes hold vinaigrette better and stay firm even after tossing Extra vinaigrette can be saved in a jar and used on leafy salads later in the week Always toast nuts just before serving to maximize their crunch and aroma
Cooking Questions
- → What pasta shapes work best for this salad?
Short varieties like fusilli, farfalle, or orecchiette hold the ingredients and vinaigrette nicely for each bite.
- → Can I swap peaches for other fruits?
Yes, nectarines or apricots are great alternatives. Grilling brings out their sweetness and flavor.
- → How do I keep burrata creamy in the salad?
Tear the burrata right before serving and distribute it gently to retain its soft texture.
- → What is the best way to grill peaches?
Lightly oil peach halves and grill over medium-high heat for 2–3 minutes per side until caramelized with visible char marks.
- → Is it possible to prepare this in advance?
Yes, assemble all ingredients except burrata and nuts ahead. Add them and toss gently just before serving.
- → How do I make this gluten-free?
Simply use your favorite gluten-free short pasta for a delicious gluten-free version.