Is it a pasta salad or is it something else entirely? This Pasta Salad with Peaches & Bacon heavily leans into the contrast. Roasted peaches bring sweetness and a little bit of char. Crispy bacon adds salt and depth. Farfalle catches just enough of the honey mustard vinaigrette to stay interesting without getting soggy. Red onion gives it edge. It’s simple, balanced, and built for warm days and outdoor tables.
What should I pair with this Pasta Salad with Peaches & Bacon?
To turn this salad into more of a meal, you can bulk it up by adding Chicken Spiedini, Grilled New York Steak, or even some crispy chickpeas for a vegetarian option. If you’re serving it as a side, treat it like part of a full summer spread. Pair it with my Prosciutto and Melon salad or whipped ricotta with hot honey. It works just as well on a dinner table as it does packed up for a backyard hang or beach day.
📋 Recipe
Pasta Salad with Peaches & Bacon
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Equipment
- Large pot for boiling pasta
- Rimmed baking sheet
- Wire rack
- Mixing bowls (1 large, 1 small)
- Jar or whisk for vinaigrette
- Measuring spoons
Ingredients
Pasta Salad:
- 1 pound farfalle bowtie pasta
- 3 peaches ripe, sliced into thick wedges
- 6 to 8 slices thick-cut bacon
- Olive oil
- Salt and freshly cracked black pepper
- ½ small red onion thinly sliced
- ¾ cup crumbled feta or goat cheese, optional
- Flaky sea salt to finish
Honey Mustard Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or lemon juice
- pinch red pepper flakes or Calabrian chili
- salt to taste
- pepper to taste
Instructions
- Roast the bacon and peaches: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices on one half of the rack and peach wedges on the other. Brush peaches lightly with olive oil and season with salt and black pepper. Roast bacon for 7–8 minutes first, then add peaches. Continue roasting both for 8–10 minutes, until bacon is crispy and peaches are caramelized. Let cool. Crumble bacon and slice peaches smaller if desired.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook farfalle until al dente, about 10–12 minutes. Drain and rinse with cold water to stop cooking. Set aside.
- Make the vinaigrette: In a small bowl or jar, whisk together olive oil, Dijon mustard, honey, apple cider vinegar or lemon juice, and red pepper flakes. Season with salt and pepper. Shake or whisk until fully emulsified.
- Build the salad: In a large mixing bowl, combine the cooked pasta, roasted peaches, crumbled bacon, red onion, and feta (if using). Pour the vinaigrette over top and toss until evenly coated.
- Finish and serve: Sprinkle with flaky sea salt. Serve chilled or at room temperature.
Notes
- Peaches can be grilled for added depth if desired.
- Let the salad sit for 20–30 minutes before serving for best flavor.
- Can be prepped 1 day ahead.
- Add grilled chicken or shrimp to make it a full meal.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
💭 Recipe FAQs
Yes, you can prep most of it a day ahead. Cook the pasta, roast the bacon and peaches, and mix the vinaigrette in advance. Store everything separately in the fridge, then toss together with basil just before serving. This helps keep the texture fresh and the basil vibrant.
Jeannie Radatz
I was eager to try this summery pasta salad with roasted peaches and a light vinaigrette. I only had rottini pasta, and I think it would have been better with bow tie - next time! As I halved the recipe, I wasn’t quite clear on the ratio of peaches, bacon, and feta to pasta. Plus there wasn’t a recipe for the vinaigrette. Fortunately, I’m used to making my own, so all in all it turned out very well, but I’ll try it again with bow tie pasta!
Meghan Birnbaum
Hi Jeannie! So glad you liked it! I'm sorry the vinaigrette measurements weren't in the recipe, but I've added them back (strange miss or glitch!)