Summer Fresh Recipe Series: Avocado & Peach Spiral Pasta Salad

My favorite pasta salad isn't your typical idea of one.  It's one filled with ripe tomatoes, nuggets of ripe summer peaches, chunks of buttery avocado, a little arugula,  and the cutest twirled pasta.  All of this is doused with a light orange vinaigrette.  It's heaven on Earth!

Avocado & Peach Spiral Pasta Salad

I'm bringing you a wonderful summer dish just in time for your Labor Day cookout!  This is no ordinary pasta salad, this is a summer fresh, scrumptious pasta salad!  Dare I say my new favorite.  I've made this three times in the past month.  It's filled with ripe summer tomatoes, and fresh summer peaches, plus the buttery avocado brings in the perfect combination.  You are going to love this salad.

The dressing is a light citrus vinaigrette so that it doesn't compete with the fresh fruit in the salad.  Perfect for the upcoming Labor Day holiday if you are doing a cookout, potluck, or just a family dinner.  We can't get enough of this pasta salad and I'm sure you won't either!  Enjoy!

What Ingredients do I need?

• short pasta such as cavatappi
• arugula
• peaches
• shallots
• fresh dill
• heirloom cherry tomatoes
• avocado
• olive oil
• a fresh orange
• Dijon mustard

Substitutions and Variations

• try nectarines or plums instead of peaches

• use baby spinach instead of arugula

Kitchen Tips and Notes

• Make sure your peaches are ripe but still a little firm

• You want a light salad green in the salad, one that's not too heavy

• Orange in the vinaigrette makes the dressing light and a little sweet.

• This salad won't keep but a day in the refrigerator as the avocado will oxidize.  Leave the avocado out and add as you eat it for more refrigerator life.

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Avocado & Peach Spiral Pasta Salad

Salad:
1/3 lb. Cavatappi pasta
3 cups Arugula
2 peaches, thinly sliced
3 Tbsp. shallot, finely chopped
2 Tbsp. fresh dill, finely chopped
1 cup heirloom Cherry tomatoes, halved
1 avocado, diced
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Dressing:
3 Tbsp. olive oil
1/2 orange, juiced

1 tsp orange zest
1 1/2 tsp. Dijon mustard
2/3 tsp. Kosher salt
3/4 tsp. Pepper

Cook the pasta in salted water until al dente according to package directions.   Drain and rinse. Set aside.

Whisk together all the dressing ingredients in a small bowl and set aside.  To a large bowl add the arugula and pasta.  Top with chopped peaches, shallot, dill, tomatoes, and avocado.  Drizzle half the dressing and gently toss to combine.  Taste for seasoning and if needed toss with additional dressing.  Serve.