Grilled Peach Pasta Salad
A colourful summer pasta panzanella-inspired salad with sweet griddled peaches, crunchy croutons, and a tangy balsamic dressing. This recipe is truly a rainbow of goodness, with the perfect mix of sweetness from the peaches, crunch from the croutons and saltiness from the vegan feta. Ideal for the hot summer months and outdoor dining with friends and family!
This recipe is totally vegan, plus I’ve given nut free and gluten free options for you too, so you can make it work for the whole gang!
What you need to make grilled peach pasta salad
- pasta
- bread (can use gluten free)
- olive oil
- peaches
- cherry tomatoes
- spring onions
- rocket
- walnuts
- vegan feta
- mint leaves
- balsamic glaze/vinegar
- garlic
- lemon
Substitution and Ingredient Notes
Pasta: My favourite for a pasta salad is fusilli, but you can choose your favourite shape or opt for gluten free if needed!
Rustic bread: The best kind will be something a little more stale or a rustic sourdough for that crunch! Again, opt for gluten free if needed.
Peaches: This recipe shines when peaches are in season, so make sure to try it out in the Summer when peaches are on sale everywhere!
Cherry tomatoes: Try and find some delicious on the vine tomatoes in the summer or a variety of colours to make the salad pop.
Walnuts: You can also try pecans, or substitute for seeds if nut free.
Vegan feta: We use Violife Greek Style block as it is delicious!
How to make Grilled Peach Pasta Salad
Start by cooking the fusilli according to the packet instructions. Drain, add a little olive oil, toss, and leave to cool slightly. Set this aside for later as it cools off.
Meanwhile, preheat the oven to 200°C/180°C fan. Spread the bread cubes onto a baking tray, drizzle with a little olive oil, and bake for approximatey 10 minutes until golden and crisp. These will make your perfectly crispy croutons for that crunch.
Drizzle olive oil in a griddle pan and heat. Place each peach slice on one side and cook for 4–5 minutes, until lightly charred with visible griddle lines. Rotate with tongs to cook the other side.
Then mix all of your salad ingredients! Add the cooked fusilli, grilled peaches, tomatoes, spring onions, croutons, rocket, feta, mint and toasted walnuts to a large serving bowl. I like to save a few peaches for the top!
Next, whisk together the dressing ingredients thoroughly. Pour over the salad and toss gently to coat evenly. Season with sea salt and black pepper to taste.
Finally, transfer the salad to a large serving plate to show off the beautiful colours. Scatter over extra feta, grilled peaches and mint leaves before serving. Serve on a sunny day for a refreshing rainbow plate of goodness!
Grilled Peach Pasta Salad
Ingredients
- 250 g pasta (we used fusilli pasta)
- 100 g rustic bread (cubed)
- 2 tbsp olive oil
- 2 peaches (halved and pitted )
- 150 g cherry tomatoes (halved, or a mix of any tomatoes)
- 4 spring onions (thinly sliced )
- Handful of rocket
- 50 g walnuts (roughly broken and toasted )
- 200 g vegan feta
- small handful of mint leaves
For the dressing
- 30 ml extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 garlic clove (grated )
- ½ lemon (zest of )
- sea salt & black pepper (to taste)
Instructions
- Cook the fusilli according to the packet instructions. Drain, add a little olive oil, toss, and leave to cool slightly.
- Meanwhile, preheat the oven to 200°C/180°C fan. Spread the cubed bread onto a baking tray, drizzle with a little olive oil, and bake for approximatey 10 minutes until golden and crisp
- Drizzle olive oil in a griddle pan and heat. Place each peach slice on one side and cook for 4–5 minutes, until lightly charred with visible griddle lines. Rotate with tongs to cook the other side.
- Add the cooked fusilli, grilled peaches, tomatoes, spring onions, croutons, rocket, feta, mint and toasted walnuts to a large serving bowl. I like to save a few peaches for the top!
- Whisk together the dressing ingredients thoroughly. Pour over the salad and toss gently to coat evenly. Season with sea salt and black pepper to taste.
- Transfer the salad to a large serving plate and enjoy!
Notes
- A sprinkle of toasted pumpkin seeds alongside the walnuts adds extra crunch, or you can leave out the nuts and swap for seeds if nut free.
- A pinch of chilli flakes in the dressing gives a gentle warmth that works well with peaches.
- A drizzle of balsamic glaze over the finished salad makes it look lovely, and adds a little extra sweetness to the top.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Need more salad recipes?
- Sunshine Salad
- Vegan Greek Salad with Plant-Powered Feta
- Avocado and Walnut Panzanella
- Roasted Asparagus, Broccoli & Tofu Salad
- Vegan Caesar Salad
Did you make this Grilled Peach Pasta Salad recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Add comment