🍝 Grilled Peach & Prosciutto Pasta Salad: Your New Summer Obsession
Picture this: golden hour in Tuscany, a checkered picnic blanket, and a bowl of pasta that tastes like sunshine. That’s exactly where this Grilled Peach & Prosciutto Pasta Salad transports me every time I make it. Sweet, smoky peaches dance with salty prosciutto, while creamy burrata swoops in like your fanciest friend crashing a backyard BBQ. And those balsamic pearls? They’re like edible confetti that screams, “Yes chef!”
This isn’t just a salad—it’s a vacation on a plate. Perfect for when you want to impress but don’t want stress. Whether you’re hosting a girls’ night, meal-prepping for summer lunches, or just treating yourself (you deserve it!), this recipe’s got your back. Let’s turn up the heat—literally—and get grilling!
🔥 The Day I Burned the Peaches (And Created Magic)
Confession time: This dish was born from a kitchen disaster. Three summers ago, I left peaches on the grill too long while helping my niece make s’mores. The charred fruit looked ruined, but when I tossed them with leftover pasta and prosciutto from a charcuterie board? Mamma mia—the caramelized sweetness with that salty crunch was revolutionary!
Now I intentionally grill peaches until they’re blistered and jammy. The lesson? Some of life’s best flavors come from happy accidents. (Though I still check the grill timer twice—no promises!)
🛒 Your Grocery List, Chef-Approved
- 1 lb farfalle pasta – Those bowties catch dressing like edible pockets! Substitute with campanelle or penne.
- 3 ripe peaches – Look for slightly firm ones that won’t turn to mush on the grill
- 4 slices prosciutto – Tear it dramatically with your hands for rustic charm
- 2 cups baby spinach – Adds fresh crunch (swap with arugula for peppery zing)
- 2 balls burrata – The creamy heart of the dish! No burrata? Fresh mozzarella works.
- Balsamic pearls – Find these flavor bombs in gourmet stores or make your own with agar-agar
Pro Tip: Grill extra peaches—they’re amazing on vanilla ice cream for dessert!
👩🍳 Let’s Get Cooking! Your Foolproof Guide
Step 1: Boil pasta in salted water (like the sea!) until al dente. Drain and rinse under cold water to stop cooking. Why? Nobody wants mushy bowties!
Step 2: Fire up the grill or grill pan to medium-high. Brush peach halves with olive oil and grill cut-side down for 3-4 minutes until you see those sexy grill marks. Chef’s Hack: Use a fish spatula to flip—they won’t stick!
Step 3: Assemble your masterpiece! In a big bowl, toss pasta with spinach, peach slices, and prosciutto ribbons. Drizzle with olive oil and toss like you’re mixing confetti. Season generously—the burrata needs salt to shine!
Step 4: Tear burrata over the top with your hands. Yes, it’s messy—that’s where the flavor lives! Finish with balsamic pearls and a crack of black pepper.
🍽️ Serving Drama 101
This isn’t just pasta salad—it’s your main character energy on a platter. And like any true star, it deserves a spotlight moment.
Skip the basic bowl and go for a big wooden board or a wide, shallow serving platter. Spread the pasta out so those grilled peaches and prosciutto ribbons get their moment to shine—not buried under a mountain of noodles. Tear the burrata right over the top, letting those creamy clouds settle wherever they please. (Messy = sexy.)
Scatter extra peach slices, fresh basil leaves, and a few whole prosciutto curls like you accidentally nailed the aesthetic. Then finish with a few spoonfuls of balsamic pearls or a drizzle of glossy glaze—bonus points if it drips just slightly down the sides. That’s the money shot.
Hosting brunch or dinner? Serve with crusty sourdough, a simple arugula salad, and glasses of chilled rosé or sparkling lemonade with herbs. Want to go picnic-style? Pack each serving into mason jars, layering peaches, pasta, and burrata so every bite hits all the notes. Just shake and eat.
For bonus flair, tuck a few edible flowers (like nasturtiums or violas) around the platter or plates. People will think you hired a caterer. You didn’t. You just have taste.
Bottom line? This dish looks gourmet, tastes like summer, and plates like a dream—no tweezers required. Let it steal the show. 🍑🎭🍷
🔄 Mix It Up!
This Grilled Peach & Prosciutto Pasta Salad is already a showstopper—but who says you can’t riff on greatness? Whether you’re tweaking for dietary needs or just vibing with what’s in your fridge, here are five easy ways to remix the magic:
1. 🥬 Meat-Free Marvel:
Skip the prosciutto and add a salty crunch with roasted salted almonds or chopped pistachios. You’ll still get that savory-sweet contrast with a plant-based twist.
2. 🌶️ Spicy Peach Energy:
Brush your peaches with olive oil mixed with a pinch of red pepper flakes or a swirl of chili crisp before grilling. The subtle heat balances the sweetness beautifully.
3. 🧀 Cheese Swap:
Not a burrata fan? (First of all—are you okay?) Try creamy goat cheese crumbles, whipped ricotta, or tangy feta for a bold flavor upgrade.
4. 🍐 Seasonal Switch-Up:
No peaches? No problem. In fall or winter, use grilled pears or roasted butternut squash and pair with crispy pancetta or gorgonzola for a cold-weather variation.
5. 🌿 Herb Garden Glow-Up:
Toss in chopped mint, basil, or even a little tarragon for extra fragrance and freshness. A sprinkle of lemon zest adds brightness that ties it all together.
Whether you’re keeping it classic or going full remix mode, this pasta salad is your summer canvas. Just remember: sweet, salty, creamy, and a little crunchy is the vibe
📝 My Kitchen Diaries
This recipe evolves yearly! Last summer, I added mint from my herb garden. Once, I accidentally used cinnamon instead of pepper—surprisingly delicious! The key is keeping that sweet-salty balance. Pro tip: Make it 30 mins ahead so flavors marry—just add burrata last minute.
❓ You Asked, I Answered!
Q: My peaches stick to the grill!
A: Oil the grates well and don’t move them until grill marks form—they’ll release naturally.
Q: Can’t find balsamic pearls?
A: Reduce balsamic vinegar with honey until syrupy, or use regular glaze.
Q: Make ahead tips?
A: Prep everything except assembling—keep components separate until serving.
📊 Nutrition Per Serving
Calories: 490 | Protein: 17g | Carbs: 44g | Fat: 28g | Fiber: 3g
Note: Values are estimates—your burrata generosity may vary!
Grilled Peach & Prosciutto Pasta Salad
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
1 lb farfalle pasta
3 ripe peaches, halved and grilled
4 slices prosciutto, torn into ribbons
2 cups baby spinach
2 balls burrata cheese
2 tbsp olive oil
Salt and black pepper to taste
Balsamic pearls (store-bought or homemade) for garnish
Instructions
Cook farfalle according to package instructions, then drain and cool.
Grill peach halves until lightly charred, then slice.
In a large bowl, toss pasta with olive oil, spinach, grilled peaches, and prosciutto.
Tear burrata over the top and season with salt and pepper.
Finish with a generous sprinkle of balsamic pearls just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 490
- Fat: 28g per serving
- Carbohydrates: 44g per serving
- Fiber: 3g per serving
- Protein: 17g per serving
🌟 Final Thoughts: Your Summer Pasta Glow-Up
Grilled Peach & Prosciutto Pasta Salad is the kind of dish that makes you feel like you’re dining al fresco in a sun-soaked vineyard—even if you’re just sitting in your backyard with flip-flops and a paper plate. It’s sweet, salty, creamy, and smoky in all the right places, with textures and flavors that practically high-five each other in every bite.
This isn’t your average pasta salad. It’s a main character moment. From the juicy, blistered peaches to that luscious burrata and whisper of balsamic pop, it’s layered, luxurious, and—best of all—low effort. It’s equally at home at a fancy garden party or packed into a Tupperware for lunch on the go.
So next time you want to impress with minimal stress, let this salad be your secret weapon. It’s vibrant, it’s unexpected, and it tastes like summer fell in love with Italy. One bite, and you’ll understand why this is your new seasonal obsession. 🍑🍝✨
