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Smoky Heirloom Tomato and Grilled Peach Pasta Salad with Basil Vinaigrette

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  • 1 pound whole wheat pasta, like ziti or rigatoni
  • 2 ears sweet corn
  • 2 peaches, sliced in half and pits removed
  • 1 tablespoon olive oil
  • 4 medium heirloom tomatoes, cut into wedges or chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces feta cheese, crumbled
  • 4 green onions, sliced
  • 4 slices thick-cut bacon, cooked and crumbled


  • 1/2 cup fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Bring water to a boil and prepare pasta according to directions. While pasta is cooking, preheat the grill to medium-high. Brush the corn and peach halves with the olive oil, then place them directly on the grates. Grill the peaches for 1 to 2 minutes, until grill marks appears, and rotate the corn until the kernels are golden, about 5 to 6 minutes. Remove the corn and peaches and sprinkle them and the tomatoes with salt and pepper. Cut the corn off of the cob.
  • Make the vinaigrette by adding the basil and vinegar to a food processor and blending until the basil is in tiny pieces and the mixture is combined. Stream in the olive oil and puree until combined. Season with salt and pepper and blend to mix.
  • Add the pasta to a large bowl and pour the vinaigrette on top. Mix thoroughly until the pasta is coated, then stir in the tomatoes, peaches and corn. Add in the feta, onions and bacon, mixing until combined. Add a few basil leaves on top if desired and serve. This works if the pasta is still warm, but I like sticking it in the fridge for 20 minutes or so until the pasta is chilled.

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