Author Notes
All of late summer's best produce comes together in this unexpectedly delicious pasta salad. Inspired by Peach Tomato Panzanella by Ashley Marti of Local Haven via Cup of Jo. —Foodio Centric
Ingredients
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2 cups
cooked pasta, any type
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2
peaches, very ripe, sliced
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2-3
tomatoes, sliced
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4 ounces
salami, sliced thin and halved
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2 ounces
fresh mozzarella
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2 tablespoons
yellow mustard
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2 ounces
balsamic vinegar
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Olive oil and sea salt, to taste
Directions
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Toss all ingredients except mustard, vinegar, olive oil, and salt in a large bowl.
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In a small bowl, combine mustard and vinegar.
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Pour mustard/vinegar dressing over the salad, toss to coat.
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Top with a swirl of olive oil and a few sprinkles of sea salt.
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