Peach Avocado Pasta Salad

Author: Chef Belinda

This sweet-meets-savory pasta salad makes a good side when serving an outdoor meal. Nothing here to spoil if left out while you enjoy your meal and guests.

Ingredients

• 8 ounces ditalini pasta, or other small pasta shapes

• 1⁄4 cup extra virgin olive oil

• 3 tablespoons blood orange vinegar

• 1 tablespoon chopped fresh basil

• Kosher salt and freshly ground black pepper, to taste

• 2 ears corn, cooked and kernels cut off the cob

• 2 Haas avocados, sliced and tossed with lemon juice

• 2 large peaches, quartered or sliced and tossed with lemon juice

Instructions

1. Cook the pasta according to package instructions. Meanwhile, in a measuring cup with a spout, blend the oil, vinegar, basil, salt, and pepper. Drain and cool the pasta. If pasta starts to get dry, toss with a tablespoon of dressing.

2. Transfer pasta to a large serving bowl or platter. Place the corn, avocados, and peaches on top of pasta; toss lightly with dressing. Refrigerate if not serving immediately.