Peach and Arugula Pasta Salad is a fun and refreshing dish that’s perfect for those hot summer days. It’s packed with sweet donut peaches and savory flavors that make it a go-to for any meal.
This recipe addresses overcooked pasta, provides a protein source through chickpeas, and presents a unique salad option featuring stone fruits.
I know how tough it can be to find salad recipes that stand out, especially when we’re looking for something new. This salad solves that problem with its unique mix of textures and tastes, all coming together in just 30 minutes.
What I love about this recipe is that it’s quick to whip up and doesn’t sacrifice flavor for speed. You can have the pasta ready in about 15 minutes, making it a breeze for lunch or dinner. Plus, using cavatappi pasta gives it a fun twist!
Why You Will Love This Recipe
- Flavor Explosion , The combination of sweet donut peaches and savory ingredients creates a fresh and exciting taste that’ll brighten up any meal.
- Textural Contrast , With creamy avocado and crunchy chickpeas, this salad has a variety of textures that keep each bite interesting and satisfying.
- Quick and Easy , In just 30 minutes, you can whip up a delicious pasta salad that’s perfect for a light lunch or a summer gathering.
- Simple Storage , This salad stays fresh in the fridge for up to three days, making it an easy meal prep option for busy weekdays.
Ingredient Notes
- Cavatappi pasta: This twisted pasta holds onto sauces and ingredients like a champ! Make sure you cook it al dente for that nice bite.
- Chickpeas: They provide a hearty texture and protein boost. I like to rinse them well to get rid of any canning liquid residue going into the salad.
- Arugula: It adds a peppery punch, which pairs beautifully with the sweetness of peaches. Select fresh, vibrant leaves with no wilting or browning.
- Donut peaches: These juicy, sweet beauties are a dream in salads. If you can’t find them, any ripe, sweet peach works too , just slice them thin.
- Avocado: Creamy and rich, avocado brings a nice contrast to the dish. Make sure it’s ripe for easy dicing, and toss it gently to avoid mashing.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems mushy, check cooking instructions and aim for ‘al dente’. Rinsing with cold water can help maintain firmness.
- When using chickpeas, coat them generously with oil and spices before cooking to enhance their flavor.
- If the salad wilts quickly, store the dressing separately until just before serving for better freshness.
- For the best flavor, add about 2 teaspoons of kosher salt to boiling water when cooking pasta.
- When preparing this recipe, rinse pasta in cold water after draining to prevent wilting arugula.
Serving Suggestions
- Serve this arugula peach pasta salad chilled alongside grilled chicken or fish for added protein. It also shines as a side dish at barbecues or summer picnics.
- This vibrant salad can complement various dishes, like roasted vegetables or a quinoa bowl. Consider using it in wraps or as a topping for grilled meats.
- Add a drizzle of balsamic glaze for a tangy finish. A squeeze of fresh lemon juice can brighten the flavors just before serving.
Storage Guidelines
- To keep your arugula peach pasta salad fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place the salad in a freezer bag, remove excess air, and seal tightly. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator.
- Serving Suggestions: For serving, enjoy chilled or at room temperature. Stir lightly before serving to refresh flavors.
Recipe Variations
- You can use nectarines in place of donut peaches for a refreshing twist.
- Add 1/2 teaspoon of red pepper flakes if you want a little kick.
- Either substitute chickpeas with white beans or use grilled chicken for added protein.
- If you’re serving more people, double the pasta to 2/3 lb. and chickpeas to 2 cans.
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Arugula and Peach Pasta Salad
A refreshing vegan pasta salad featuring arugula, ripe donut peaches, and chickpeas, all tossed together with a flavorful dressing.
Equipment
- Pan for boiling pasta
- Large mixing bowl
- Whisk
Ingredients
- ⅓ lb. cavatappi pasta (150g)
- 1 15 oz. chickpeas drained and rinsed
- 1 tsp. avocado oil (5ml)
- ¼ tsp. kosher salt (1g)
- ¼ tsp. black pepper (1g)
- ¼ tsp. garlic powder (1g)
- ½ tsp. sweet paprika (2g)
- 4 cups arugula (lightly packed)
- 1 lemon juice
- 1 ½ donut peaches (275g, pit removed and thinly sliced)
- 3 tbsp. finely chopped shallot (30g)
- 2 tbsp. fresh dill (5g, finely chopped)
- 1 cup cherry or grape tomatoes (150g, halved)
- 1 avocado diced
- 1 tbsp. hemp seed hearts (15g)
- 2 tbsp. agave nectar (30ml)
- 3 tbsp. vegan mayo (45g)
- 1 tbsp. olive oil (20ml)
- 2 tbsp. white wine vinegar (30ml)
- 1 ½ tsp. stone ground mustard (7g)
- 1 ½ tsp. dijon mustard (7g)
- ¾ tsp. kosher salt (4g)
- ¾ tsp. black pepper (4g)
- ¼ tsp. garlic powder (1g)
Instructions
- Start by boiling some water in a pan and adding the cavatappi pasta. Stir occasionally and monitor the pasta until it is al dente. This texture is crucial as overcooked pasta can muddy the salad’s flavors. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process.
- In a large mixing bowl, combine the avocado oil, lemon juice, white wine vinegar, stone ground mustard, dijon mustard, hemp seed hearts, agave nectar, and seasonings (1/4 tsp. kosher salt, 1/4 tsp. black pepper, 1/4 tsp. garlic powder, and 1/2 tsp. sweet paprika). Whisk these ingredients together until the dressing is creamy and aromatic. If it is too thick, add a splash of water to reach the desired consistency.
- In the same large bowl, add the arugula, chickpeas, diced avocado, halved tomatoes, finely chopped shallot, dill, and sliced peach. Toss the ingredients together to create a colorful and vibrant salad mix.
- Once the pasta has cooled after rinsing, add it to the salad mixture. Gently incorporate the pasta without clumping to ensure an even distribution throughout the salad.
- Pour the dressing over the salad and gently toss everything together until evenly coated. You should smell the herbs and citrus as you mix. Serve immediately for the best flavor or store the dressing separately if making ahead to prevent wilting of the arugula.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir about 2 tsp. of kosher salt into the boiling water when cooking pasta for added flavor.
Rinse pasta in cold water after draining to prevent the arugula from wilting.
This salad is best served cold and does not require reheating.
Serve chilled on a hot day as a refreshing meal. Pair with grilled chicken or fish for added protein. Offer as a side dish for barbecues or summer picnics.
Replace donut peaches with nectarines for a different flavor profile. Add crumbled feta cheese for a creamy tang. Substitute arugula with spinach or mixed greens for a milder taste.
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