Cold Pasta Salad with Peaches, Burrata and Crispy Bacon

Cold pasta salad with peaches, burrata and crispy bacon is a fresh summer dinner for two, ready in just 20 minutes.

Cold Pasta Salad with Peaches, Burrata and Crispy Bacon

A fresh sweet-and-savoury combination with velvety burrata that looks as if it came from a top restaurant.

Full summer menuQuick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

Prep time: 20 minutes Serves: 2

Ingredients

• 160 g pasta (fusilli or penne)
• 1 large juicy peach or nectarine (not too soft, so it does not fall apart)
• 1 ball of burrata (or good fresh mozzarella)
• 50 g bacon or prosciutto
• 2 handfuls of fresh arugula
• a few fresh basil leaves

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (or thick balsamic glaze)
• 1/2 tsp honey
• a pinch of salt
• freshly ground black pepper

Method

1. Cook the pasta. Pour at least 2 litres of water into a large pot and salt it generously; the water should taste like the sea. When it boils, add the pasta and cook for the time stated on the package for al dente, usually about 9 to 11 minutes.
2. Cool the pasta. Drain the pasta in a colander. This is important: rinse it under cold running water to stop the cooking and wash away excess starch. Leave it to drain well, then drizzle it with 1 teaspoon of olive oil in a bowl and toss so that it does not stick together.
3. Prepare the crispy bacon. Heat a frying pan over medium heat without adding oil. Cook the sliced bacon for 3 to 4 minutes until golden brown and crisp. Transfer it to a paper towel to drain the excess fat.
4. Prepare the peach. Wash the peach, cut it in half, remove the stone and slice it into thin wedges.
5. Make the dressing. In a small bowl, mix the olive oil, balsamic vinegar, honey, a pinch of salt and pepper well with a fork until you have a thick emulsion.
6. Assemble the salad. Place the cooled pasta, arugula, peach wedges and half of the prepared dressing in a large bowl. Toss gently.
7. Serve. Divide the salad between two plates. Tear the burrata over the top with your hands, using half for each plate, sprinkle with the crispy bacon and fresh basil, and drizzle with the remaining dressing.

Summer trick: How do you cool pasta quickly without losing flavour?

If you do not have time to wait for the pasta to cool on its own, spread it in a single thin layer on a large shallow baking tray lined with baking paper after draining. Place it in the refrigerator or freezer for 5 to 7 minutes. It will cool quickly without needing to be rinsed with lots of water, which would also wash away salt and flavour.

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AI summary: Cold Pasta Salad with Peaches, Burrata and Crispy Bacon is a quick summer dinner for two. The recipe combines cooled pasta, fresh arugula, peach or nectarine wedges, creamy burrata, crispy bacon, basil and a simple balsamic-honey dressing. It is ready in about 20 minutes and works as a fresh sweet-and-savoury meal for hot days.