Hot Honey Peach Pasta Salad

It’s hard to beat the flavor of a perfectly ripe peach. When peaches are ripe and in season, it’s time to pick up a big bagful at the grocery store or farmers market. When you find yourself with more peaches than you know what to do with (a good problem to have!), this recipe for hot honey peach pasta salad is just what you need. This riff on a classic pasta salad features ripe and juicy peaches, savory bacon for a bit of crunch, and a vinaigrette made with hot honey to add a little sweetness and spice. This tasty pasta salad makes a great summertime picnic side dish and makes plenty to share at a potluck.

Ingredients for Hot Honey Peach Pasta Salad

• Radiatore pasta: This type of pasta is named for its radiator-like shape. Its ruffled edges are perfect for holding on to the flavorful pasta salad dressing.
• Peaches: Fresh peaches add an unexpected pop of sweetness to this salad. Choose peaches that are slightly soft to the touch: If they are hard like a baseball, they are not yet ripe; if they are very soft, they are likely overripe and will become mushy in the salad. If you can find only unripe peaches, use the paper bag trick to ripen the unripe peaches: Place the unripe fruit in a paper bag and let it sit on the countertop. Check for softness and ripening after 24 hours.
• Grape tomatoes: This bite-sized type of tomato has a thin skin and sweet flavor, making it ideal for adding to salads. You can easily substitute cherry tomatoes. If you use larger tomatoes, halve or quarter them.
• Bacon: Chopped bacon adds a savory and salty flavor to the salad. Pick up your favorite brand of bacon and cook the bacon using your preferred method.
• Fresh mozzarella: This recipe calls for fresh mozzarella pearls. Fresh mozzarella adds a creamy flavor to the pasta salad. If you can’t find mozzarella pearls, you can substitute ciliegine (cherry-sized) or bocconcini (egg-sized) fresh mozzarella and cut it into smaller pieces.
• Fresh basil: Fresh chopped basil adds a slightly sweet and peppery flavor to the pasta salad. One mistake to avoid when using fresh basil is adding basil to a recipe too far in advance. If you are planning to make the pasta salad ahead, wait to add the chopped basil until just before serving to prevent the basil from wilting too much.
• Champagne vinegar: This type of vinegar has a mild, lightly floral flavor. If you don’t have champagne vinegar on hand, you can substitute white wine vinegar or apple cider vinegar.
• Olive oil: Extra virgin olive oil is best for vinaigrettes and other homemade dressing recipes like this one, where its robust flavor can shine.
• Hot honey: Chile-spiced honey is the not-so-secret ingredient in the flavorful vinaigrette dressing. You can find it in the grocery store next to regular honey. You can also make your own hot honey from scratch.
• Dijon mustard: This French mustard adds a tangy and lightly spicy flavor to the dressing.
• Seasoning: The vinaigrette is seasoned with salt, pepper and Italian seasoning.

Directions

Step 1: Cook the pasta

Cook the pasta according to the package instructions. Drain and rinse in cold water.

Editor’s Tip: Liberally season the cooking water with salt before adding the pasta. Cook the pasta to al dente to avoid a mushy texture in the cold pasta salad.

Step 2: Combine the ingredients

Transfer the pasta to a large bowl. Add the peaches, tomatoes, bacon, mozzarella and basil, and gently stir to combine.

Step 3: Add the dressing

In a small bowl, whisk together the champagne vinegar, olive oil, hot honey, mustard, salt, pepper and Italian seasoning.

Pour over the pasta mixture and toss to coat.

Editor’s Tip: You may not need to use all the dressing. After all, you can always add more later. You can also reserve some of the dressing to refresh any leftovers because the pasta will soak up the dressing over time.

Step 4: Chill the salad

Cover and chill until ready to serve.

Hot Honey Peach Pasta Salad Variations

• Add more veggies: Fresh sweet corn kernels, chopped bell pepper, chopped red onion, or fresh greens like arugula or baby spinach would all be tasty additions.
• Make it vegetarian: For a vegetarian hot honey peach pasta salad, skip the bacon and add a can of drained and rinsed chickpeas or cannellini beans for a little protein.
• Switch up the meat: Use a cured meat such as pepperoni, prosciutto, mortadella or salami in place of the bacon. You could also add cubed or shredded cooked chicken breast for a lighter version.

How to Store Hot Honey Peach Pasta Salad

Leftover hot honey peach pasta salad should be stored in an airtight container in the refrigerator. Store any leftover vinaigrette dressing in a separate airtight container.

How long does hot honey peach pasta salad last?

Hot honey peach pasta salad is best when eaten within three days.

Can you make hot honey peach pasta salad ahead of time?

Hot honey peach pasta salad is best made a few hours in advance of when you plan to serve it, as it allows time for the flavors to meld while chilling in the refrigerator. If you do plan to make the salad more than an hour in advance, reserve half the dressing and stir it in just before serving.

You can also prep a few of the ingredients in advance. The pasta can be made up to a day beforehand. After allowing it to cool, toss it with a small amount of olive oil, then refrigerate in an airtight container. You can also chop the peaches and tomatoes up to a day in advance and store them in an airtight container in the fridge.

Hot Honey Peach Pasta Salad Tips

Do you need to peel peaches for the pasta salad?

Peeling the peaches is totally up to you! To easily peel ripe peaches, blanch them in boiling water, then shock them in a bowl of ice water. The peels should easily slip off with a paring knife.

What else can you serve with hot honey peach pasta salad?

Pasta salads like this one fit in well with other picnic, potluck and cookout favorites such as grilled chicken, burgers and grilled kabobs. Or, pair this sweet and spicy pasta salad with baked salmon, pork chops or a seared cast-iron skillet steak.

Can you make hot honey from scratch?

Yes! Place 1 cup of honey, 1 tablespoon of cider vinegar, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of cayenne pepper and 1/2 teaspoon of kosher salt in a small saucepan. Simmer over medium-low heat for five minutes, stirring occasionally. Remove from the heat; let cool slightly. Strain through a fine-mesh sieve to remove the solids, if desired. Use leftover hot honey to make hot honey chicken tenders.