You’re gonna love this vegetarian arugula peach pasta salad! It’s a refreshing dish that highlights all the amazing flavors of summer. Fresh peaches and peppery arugula come together in such a fun way, you’ll want to whip it up every chance you get.
This recipe tackles busy weeknights, uses easy steps, and helps feature fresh peaches and greens while staying simple enough for beginners.
Sometimes I struggle with pasta salads turning out too soggy or bland. But this recipe has got it covered! By chilling the pasta just right and using the perfect amount of seasoning, you get a dish that’s full of flavor and texture. Plus, there’s no one-note taste here , it’s sweet, savory, and oh-so-creamy.
What I really love about this salad is how quick it is to whip up. You can have everything prepped and cooked in about 30 minutes! That makes it a great choice for busy nights or when you want to impress friends at a last-minute get-together. And with nutritious chickpeas added in, you’re getting some protein too.
If you want something sweet to serve alongside your salad, try making these cupcakes. If you like a sweet twist to your meal, you won’t be disappointed!
Why You Will Love This Recipe
- Fresh and Flavorful This salad’s sweet peaches and peppery arugula create a delightful contrast that’s refreshing, especially on warm summer days. You’ll love how vibrant it tastes.
- Creamy Homemade Dressing The dressing is really something special. It’s creamy but not overwhelming, blending tangy mustard and lemon with just the right amount of sweetness from agave.
- Quick and Easy Prep and cook in just 30 minutes. It’s a simple recipe that works for a weeknight dinner or a laid-back get-together, making dinner duty hassle-free.
- Stays Fresh This salad keeps well in the fridge for up to three days, so you can easily enjoy leftovers without worrying about soggy greens.
Fresh Arugula and Peach Pasta Salad
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Salad
- Diet: Vegetarian
Description
A refreshing arugula and peach pasta salad, perfect for a light and nutritious meal.
Ingredients
- 1/3 lb. (150g) cavatappi pasta, uncooked
- 1 (15 oz. / 425g) can chickpeas, drained and rinsed
- 1 tsp. (5ml) avocado oil
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. sweet paprika
- 4 cups (lightly packed) arugula
- Juice of 1 lemon
- 1 1/2 (about 225g) donut peaches, pit removed and thinly sliced
- 3 tbsp. (45g) finely chopped shallot
- 2 tbsp. (30g) fresh dill, finely chopped
- 1 cup (150g) cherry or grape tomatoes, halved
- 1 avocado, diced
- 1 tbsp. (15g) hemp seed hearts
- 2 tbsp. + 1 tsp. (40g) agave nectar
- 3 tbsp. (45g) vegan mayo
- 1 tbsp. + 2 tsp. (20ml) olive oil
- 2 tbsp. + 1 tsp. (35ml) white wine vinegar
- 1 1/2 tsp. (7.5g) stone ground mustard
- 1 1/2 tsp. (7.5g) dijon mustard
- 3/4 tsp. kosher salt
- 3/4 tsp. pepper
- 1/4 tsp. garlic powder
Instructions
- Cook the Pasta: Start by boiling your cavatappi pasta in salted water until it is al dente, about 8 to 10 minutes. The aroma of cooking pasta fills the kitchen. Keep it al dente to avoid mushy noodles later. Watch carefully as overcooked pasta can ruin the texture.
- Rinse & Cool: Once cooked, drain the pasta and give it a good rinse under cold water. This stops the cooking process and helps prevent the pasta from sticking together. You will want it cool to avoid wilting the arugula. Skipping this can lead to a soggy salad.
- Prepare the Dressing: Whisk together olive oil, lemon juice, 3/4 tsp. kosher salt, and 3/4 tsp. pepper until it is nice and smooth. This dressing adds flavor and keeps the pasta from drying out. Do not skip tasting; you want it just right!
- Toss in Ingredients: Combine the cooled pasta with arugula, donut peaches, chickpeas, shallot, dill, and cherry or grape tomatoes in a large bowl. Mixing everything evenly ensures each bite has a bit of everything. Be gentle to avoid bruising the arugula and peaches.
- Chill Before Serving: Let the salad sit in the fridge for about 10 minutes before serving. This allows the flavors to mingle nicely. The colder it gets, the more refreshing it will taste.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Stir in 2 tsp. of kosher salt into the boiling pasta water for flavor. Ensure that the pasta is rinsed in cold water after draining to prevent it from sticking together. Lightly toast the chickpeas in avocado oil before adding them to the salad for optimal flavor. If your dressing turns out too thick, a splash of water or extra olive oil can help achieve the desired consistency.
- Reheating Instructions: This salad is best served cold. If you want to serve it warm, gently reheat the pasta and combine it with the other ingredients just before serving.
- Serving Suggestions: Serve with grilled vegetables on the side. Pair with a light white wine for a refreshing meal. Garnish with extra herbs for enhanced flavor.
- Recipe Variations: You can add nuts for crunch, like walnuts or pecans. Replace avocado with diced cucumber for a lighter option. Incorporate feta cheese for added creaminess if desired.
- Ingredient Notes: Choose ripe donut peaches for the best flavor and sweetness. If donut peaches are unavailable, regular peaches can be substituted. For a gluten-free version, use gluten-free pasta as a substitute for cavatappi.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If your pasta is sticking together, a quick rinse in cold water after draining will help separate the noodles.
- When seasoning chickpeas, sprinkle a little extra salt and paprika while cooking to really bring out their flavor.
- If your dressing turns out too thick, a splash of water or extra olive oil can help achieve the desired consistency.
- To keep the arugula crisp, letting the pasta cool completely before mixing it in is key.
- For optimal flavor, try to lightly toast the chickpeas in avocado oil before adding them to the salad.
Serving Suggestions
Serve this vegetarian arugula peach pasta salad with grilled vegetables on the side for a wholesome meal. Pair it with a light white wine to enhance the summer experience.
Use this pasta salad as a base for other dishes, such as a side for barbecue chicken or a refreshing picnic item. It fits well with a variety of flavors and complements many main dishes.
Garnish with extra herbs for added freshness and visual appeal. A drizzle of olive oil can also boost the richness of the dish.
Recipe variations
- You can use farfalle or fusilli pasta instead of cavatappi for a different shape and texture that adds variety to your meal.
- Add ½ tsp. onion powder and ¼ tsp. smoked paprika to the seasoning for an extra layer of flavor that complements the sweetness of the peaches.
- Either replace chickpeas with black beans or use white beans for a different protein source that fits well with the salad.
- If making for a larger group, scale up the pasta to ½ lb., and increase the arugula to 6 cups for more servings. You can find more pasta inspiration in this Penne Primavera recipe.
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How to Store?
To keep your vegetarian arugula peach pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days, maintaining flavor and texture.
Freezing: Place in a freezer bag, remove excess air, and freeze for up to 2 months. Thaw in the refrigerator overnight.
Serving Suggestions: Serve directly from the refrigerator for a chilled experience. Enjoy with a light dressing if desired.
Other Recipes You’ll Love
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