Last weekend at the farmers market, I spotted the most gorgeous peaches and knew I had to do something special with them beyond just eating them straight (though let’s be honest, I did plenty of that too!). I wanted to create a dish that truly tasted like summer – something that would highlight all my favorite seasonal produce like sweet corn, juicy tomatoes, and of course, those perfect peaches. This hot honey peach pasta salad was born from that inspiration, and it’s become my new obsession. The combination of sweet peaches with spicy hot honey, creamy feta, and fresh basil creates the most incredible flavor balance that screams summer in every bite.
Making Hot Honey Peach Pasta Salad
This pasta salad is incredibly easy to make and perfect for meal prep, picnics, or as a side dish at your next BBQ. I love using protein pasta to make it more filling, and you can easily add grilled chicken on top to turn it into a complete meal.
Start by cooking your pasta according to package directions, then drain and rinse with cold water to cool it down completely. While the pasta cools, you’ll prep all your fresh ingredients – chopping the cherry tomatoes, peaches, and candied jalapeños. If you’re using fresh corn, cook it and cut the kernels off the cob, but frozen or canned corn works great too as a shortcut.
The dressing is where the magic happens – whisking together olive oil, hot honey, white balsamic vinegar, and honey mustard creates this incredible sweet and tangy base that ties everything together. The hot honey adds just the right amount of heat without being overwhelming, and the white balsamic keeps things bright and fresh.
Once everything is prepped, you’ll toss the pasta with all the chopped ingredients and dressing, then gently fold in the crumbled feta and fresh basil. I like to refrigerate it for at least 30 minutes before serving to let all those flavors meld together. This salad keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep or bringing to potlucks!
More Side-Dish Inspo
Looking for more fresh and flavorful sides? Try my Caprese Pasta Salad with juicy tomatoes, fresh mozzarella, and basil for classic Italian flavors. The Crispy Potato Arugula Salad combines roasted potatoes with peppery arugula for a hearty option, while my Mexican Street Corn Potato Salad and Street Corn Pasta Salad bring all the flavors of elote to your table with creamy dressing, cotija cheese, and lime.
Hot Honey Peach Pasta Salad
Equipment
- Large pot
- Mixing Bowls
- Whisk
Ingredients
- 2 cups cooked protein pasta cooled
- 1.5 cups cherry tomatoes cut
- 2 peaches chopped
- 1 cup corn kernels
- 1/2 cup feta crumbled
- 1/4 cup candied jalapeño chopped
- 1/4 cup fresh basil packed, chopped
- 2 tbsp olive oil
- 3 tbsp hot honey
- 3 tbsp white balsamic vinegar
- 1 tbsp honey mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool completely. Set aside.
- While the pasta cools, chop the cherry tomatoes, peaches, and candied jalapeños. If using fresh corn, cook and cut the kernels off the cob. Otherwise, thaw frozen corn or drain canned corn.
- In a small bowl or jar, whisk together the olive oil, hot honey, white balsamic vinegar, honey mustard, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, peaches, corn, and candied jalapeños. Pour the dressing over the salad and toss gently to coat.
- Sprinkle the crumbled feta and basil over the top and toss lightly to incorporate, being careful not to break up the feta too much.
- Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature. Store leftovers in the refrigerator for up to 4 days.
