Summer Pasta Salad
with Chicken and Grilled Peaches
This gorgeous pasta salad is the epitome of summer! Juicy grilled peaches, fresh herbs, colorful vegetables, mozzarella and chicken are tossed with cavatappi pasta. Serve it as a light summer dinner with a chilled bottle of wine or bring to your next backyard cookout.
Serves 4 to 6 as a meal and 8 to 10 as a side
2 large firm-ripe peaches, halved and pits removed
¼ cup canola or grapeseed oil, plus more for brushing
1 pound cavatappi or rigatoni pasta
Kosher salt and pepper
6 Tablespoons red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
¼ cup olive oil
1 pint cherry tomatoes, halved
1 pound shredded rotisserie chicken or leftover sliced grilled chicken
3 Persian cucumbers, cut into bite-size pieces
½ cup thinly sliced red onion
8 ounces mozzarella “pearls” (small mozzarella balls), drained (see Note)
½ cup torn fresh basil leaves
½ cup torn fresh mint leaves
1. Preheat a grill or grill pan. Brush the halved peaches all over with canola oil and grill over moderately-high heat, flipping once, until charred on both sides, 2 to 3 minutes. Let cool, then cut into ½-inch wedges.
2. Meanwhile, in a small bowl, whisk the red wine vinegar with the Dijon mustard and honey. Season with salt and pepper. While whisking constantly, slowly stream in the olive oil and the ¼ cup of canola oil until the vinaigrette is thick and emulsified. Season with salt and pepper.
3. In a large pot of salted boiling water, cook the pasta until al dente. Drain well and transfer to a large bowl. Toss the pasta with 2 tablespoons of the vinaigrette and let cool completely.
4. Season the halved cherry tomatoes with salt and pepper and add to the pasta salad. Add the chicken, cucumber, red onion, mozzarella and grilled peaches. Drizzle with the vinaigrette and gently toss to coat. Season with salt and pepper. Fold in the herbs and enjoy!