Pasta Salad with Peaches & Bacon

A salty-sweet pasta salad moment made for summer. Caramelized roasted peaches, crispy bacon, and farfalle tossed in a spicy honey mustard vinaigrette with fresh basil and optional feta for richness. It’s tangy, glossy, and basically demands to be eaten straight from the bowl.

Course Salad/Main Dish/Side Dish

Cuisine Italian American

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 455kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

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