Peach Pasta Salad with Rocket and Tomatoes

• servings: 4
• active time: 20 minutes
• total time: 30 minutes

Ingredients

500g fusilli

100g pine nuts

120ml extra virgin olive oil

80ml balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon Italian seasoning

1 whole lemon (- juice freshly squeezed)

3 yellow peaches (medium size)

500g red and yellow cherry tomatoes (or grape tomatoes)

100g rocket

2 balls of mozzarella

Directions

1. Bring a large pot of water to boil. Add pasta and cook pasta al dente according to the package instructions. While the pasta is cooking, proceed with the rest of the recipe.

2. When the pasta is done, drain. Keep the drained pasta in the same pot where you cooked it.

3. Preheat oven to 160°C. Spread pine nuts in a single layer on a baking sheet.

4. Toast for about 5 or 10 minutes, watching the nuts carefully to make sure they don't burn. The nuts are lightly toasted when they turn nice golden color.

5. While the pasta is cooking, combine all salad dressing ingredients in a mason jar. Whisk well with a spoon, until emulsified.

6. Core and slice yellow peaches.

7. Slice each cherry (or grape) tomato in half.

8. Cut mozzarella into cubes.

9. In a pot where you cooked the pasta, combine cooked and drained pasta together with the salad dressing. Mix well.

10. Add peaches, cherry tomatoes, rocket and mozzarella. Toss to combine. If you like your pasta salad a bit warm, reheat gently and briefly without adding arugula first. Add arugula off heat to the salad right before serving.

11. When serving, top with toasted pine nuts.

Nutrition

• Calories: 405 kcal
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Sodium: 82 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 8 g