Summer Pasta with Grilled Nectarines
Who doesn't love a good pasta salad? This pasta has all the good things about summer: plump tomatoes, juicy stone fruit, fragrant basil. Also, a little cheese never hurt nobody and the addition of the pine nuts lends a deliciously sweet crunch and balances out the bright lemony vinaigrette. This salad is the perfect thing to take to a last minute barbecue or picnic this summer. It's easy to throw together and you can make it in advance and toss it in the fridge until you're ready to go! I hope you enjoy!
Summer Pasta with Grilled Nectarines
4 nectarines, halved and pitted
8 oz ciliegine fresh mozzarella (cherry-sized fresh mozzarella balls or 1/2" chopped fresh mozarella cubes)
1 c cherry tomatoes
4 T pine nuts, toasted
1/2 lb (8 oz) orecchiete pasta, or your favorite short cut pasta
large handful of fresh basil, roughly chopped
1 T coconut oil, for greasing nectarines
Vinaigrette
3 T olive oil
juice of 1 lemon
zest of half a lemon
salt and pepper to taste
Boil the pasta in lightly salted water according to the package directions. Meanwhile, heat a grill pan or barbecue on medium high heat. Rub the nectarine halves with the coconut oil and place on the grill cut side down for about 5 minutes, until the nectarines are fragrant (your kitchen's gonna smell like pie!) and nice grill marks have formed. Flip and repeat on the other side. Remove from heat and allow to cool while you prepare the rest of ingredients. Combine the drained pasta with the tomatoes, mozzarella, pine nuts, and chopped basil. Once cooled, thinly slice the nectarines and add to the mix. Whisk together the vinaigrette ingredients and drizzle over the salad and toss to combine. Serve room temp or cold.
