Summer Pasta Salad

Summer Pasta Salad


  • 1 lb. of dried pasta, cooked to packaged directions (we used Community Grain’s Fusilli but this is great with any of their pasta)
  • 2 cup of cherry tomatoes, cut in half
  • 1 cup of crumbled feta
  • 2 ears of yellow corn, husked and the kernels remove from the cob
  • 2 yellow peaches, deseeded and cut into small cubes (we used Zee Ladies)
  • ½ cup of mince parsley
  • 1 cup of kalamata olives, pitted and sliced into full moons
  • 2 tablespoons of minced shallots, macerated in vinegar and salt
  • Olive oil to taste
  • White vinegar to taste
  • Kosher salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.

Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the all the ingredients. Pour the dressing and toss to coat. Season to taste with more vinegar, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
Previous Article Next Article