Ingredients

The following ingredients have 6 Servings
  • 8 ounces fusilli or bowtie pasta (regular, whole grain or gluten free will work)
  • 2-3 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon sea salt, plus more to taste
  • Lot of freshly ground salt and pepper
  • 1/4 teaspoon of red pepper flakes
  • 4 ounces crumbled feta or sub goat cheese (about ¾ cup)
  • 2 large ripe peaches, sliced
  • 1 pint cherry tomatoes, halved (I love using heirloom cherry tomatoes for color variety!)
  • 1 cup raw corn off the cob (or you can use thawed frozen corn or canned)
  • ½ medium red onion, thinly sliced
  • 5 ounces baby arugula (about 6 packed cups of arugula)
  • Optional:
  • Quartered salami and avocado (makes leftovers last longer and adds texture to the salad!) -- add as much as you'd like!

Instruction

  • Bring a large pot of water to a boil and add a little salt. Once water boils, add the pasta and cook until al dente, about 7-9 minutes. Drain pasta, reserving a few tablespoons of water for later. Place pasta in large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until well combined. Pour the dressing over warm pasta and add a little reserved pasta water to help keep the pasta moist and non-sticky. Immediately add feta and gently give the pasta a toss.
  • Next add in the peach slices, cherry tomatoes, corn, red onion and arugula. Toss to combine. Taste and add more olive oil, lemon juice, salt and/or pepper, if necessary. Great warm or cold. Serves 6.