Peach Tomato Pasta

 ***REPOST***

It's peach season again and I'm excited to update my favorite "go-to" summer salad! It's quick and easy to make, the ingredients are inexpensive so it's great for large gatherings and it's perfect for outdoor events because it contains no mayo. I have updated the pasta salad recipe to include the following:  1/4 cup thinly sliced cucumber and 1 tablespoon sauteed minced garlic. To the Peach Balsamic Vinaigrette recipe I've added 1/4 cup Ken's golden vidalia onion dressing which balances out the savory flavor with a little more sweetness.

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This recipe was inspired by a picture I saw in a magazine...I'd been browsing through stacks of current magazines at my desk when I saw it. I got busy and didn't think about it again for a few days. Then, suddenly, the image of the dish came back to me and I couldn't get it off my mind--the tender pasta, fresh summer peaches, plump cherry tomatoes...so I went back to get the recipe but couldn't find it! I was sure I had seen it in a Martha Stewart magazine so I scoured every recent issue I had, went to the website several times to search and still couldn't find it. After several days of searching, I gave up and decided to try to make it without the recipe. 

I ran out, got the ingredients I thought should go in the dish, made it and it was delicious but I wondered if I had missed out on something (seasoning-wise) by not having the original recipe. Well, as fate would have it, a few days after I made my version of the pasta, I found the recipe--on the back of a Taste of Home teaser cookbook! I was quite pleased to see that my judgment regarding the ingredients and seasonings wasn't off by much. The original recipe called for kalamata olives, garlic and optional slivered almonds (I would have skipped the olives and almonds anyway but I would have used the garlic). Here's my recipe:

Peach Tomato Pasta
Seasoned & Stirred by LBTurner

Serves 4-6

1/2 pound angel hair pasta (cooked, drained)
2 large fresh peaches--sliced (grilled or sauteed)
1 cup grape tomatoes
1/8 cup Thai basil leaves (or any fresh basil)
1/4 cup red onion (thinly sliced)
2 teaspoons wild porcini sea salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes

Peach Balsamic Vinaigrette

1/2 cup Italian dressing (I used Ken's Three Cheese Italian)
1 tablespoon aged balsamic vinegar
3 tablespoons peach preserves
3 tablespoons fresh peaches (finely chopped)

Prepare the peaches: Wash and slice the peaches. I used fresh freestone peaches and sliced them with my new handy, dandy peach pitter. Take 2-3 peach slices and chop them finely. Set aside for the Peach Balsamic Vinaigrette (recipe above).  For the remaining peach slices: if you're going to grill them, lightly grill on each side for about a minute and set aside. If you are sauteing them, heat a small skillet, add 2 teaspoons of cooking oil and saute the peaches until tender. Set aside until it's time to assemble the dish.

Prepare the Vinaigrette: In a small mixing bowl, add all ingredients except the peaches and whisk thoroughly until well blended. Add the chopped peaches and stir. Add grilled or sauteed peaches and let marinate for 5-10 minutes.

Prepare the pasta: Prepare the pasta according to package instructions (add 1 teaspoon of the wild porcini sea salt to the boiling water), drain, place in large mixing bowl, add remaining sea salt, stir and let cool slightly. You can substitute plain or any flavored sea salt for the porcini if you don't have it.

Assemble the dish: While the pasta is still slightly warm, add the vinaigrette mixture, sliced peaches, basil leaves, black pepper, and red pepper flakes. Toss gently. Serve warm or chilled as a side dish or as an entree salad.

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I loved this pasta recipe and will definitely make my version again but the next time, I will add the garlic! Click here to see the original peach pasta recipe.

Cook's Tools - Product Reviews

I AM A GADGET GEEK and I'm stoked about my latest round of little kitchen helpers. These tools help make life in the kitchen a little easier and more interesting.

Sharper Image 4-In-1 Salad Spinner

Beautiful, sturdy, multifunctional - The Sharper Image 4-In-1 Salad Spinner Mandolin Slicer is an amazing tool. Does a great job of removing the water from salad greens and the ample bowl with rubber top to store and serve your salad in is very handy. Love the green (happens to be my favorite color). A couple of negatives: the blades for the slicer and shredder could be a little sharper (but they still do an adequate job) and the food handle is a little awkward and wobbly--hard to steady the food item being sliced. Overall, I like this tool a lot because it is sturdy, the spinner part is great and it does make the work a little easier. I'm giving it 4 hearts. ♥♥♥♥

Williams-Sonoma Peach Pitter

Peach season is in full effect so peaches are plentiful and busting with flavor. Why not take advantage of the bounty and incorporate fresh peaches into your summer recipes? The Williams-Sonoma Peach Pitter is really fun and easy to use and it comes with a cover for safe storage. Just position the circle on the cutter over the tip of the peach (or nectarine) and bear down in one swift motion. It cuts the peach into 12 perfect slices that are separated from the pit. I've already gotten a lot of use out of this tool (made Peach Tomato Pasta, Peach Balsamic Dip & Salad Dressing and more). I used a small brush to clean all of the crevices and the blades. One reviewer said she also used it for apples. I LOVE this awesome gadget. It deserves 5 hearts! ♥♥♥♥♥

Kuhn Rikon Kitchen Shears

LOVE, LOVE, LOVE my new Kuhn Kitchen Shears w/Herb Stripper! Scissors are extremely sharp--can be used to cut just about anything, the herb stripper is very cool and I love the protective storage cover. It's got a nice weight and feel to it. Easy to clean. This tool also gets 5 hearts. ♥♥♥♥♥

 

Chef'n PalmPeeler

Peel potatoes and veggies easier with the handy Chef'n PalmPeeler. It slides over one finger and fits securely in the palm of your hand. The blade is very sharp, works really well and it has a little tip on the end you can use to pluck out eyes or brown spots on veggies. The only downside that I can see is if you have really small fingers, you might not get a great fit. I can't say this little gadget is easier to use than a traditional peeler but it is fun and efficient--worthy of 4 hearts. ♥♥♥♥

White Bean & Citrus Salad

After a fast-paced, stressful day, wind down with a light, low-fat, satisfying meal. Beans are a great source of protein and contain significant amounts of folate and magnesium which contribute to overall heart health. They can also help you to relax and relieve depression. The addition of citrus fruit adds freshness, Vitamin C, potassium and other nutrients that aid in digestion and naturally detoxifying the body.

 

White Bean & Citrus Salad

Seasoned & Stirred by LBTurner

Makes 2-3 servings

1 15oz. can cannellini beans (drained & rinsed)

1/4 cup fresh grapefruit sections

1/4 cup fresh orange sections

1/4 cup diced tomatoes

2 tablespoons red onions (finely chopped)

2 tablespoons diced cucumber

1 teaspoon orange zest

1 teaspoon sauteed minced garlic

1/4 cup raspberry vinaigrette dressing (or balsamic vinaigrette)

1 tablespoon honey

1/4 teaspoon ground chipotle powder
1/8 teaspoon garlic powder
1/2 teaspoon seasoned salt

1/4 teaspoon cracked black pepper

Total prep time is approximately 20 minutes. I chose to lightly saute the minced garlic in a bit of olive oil but you can add raw minced garlic if you prefer. Add all ingredients to a medium-size bowl and toss until thoroughly mixed. May be eaten right away or refrigerated prior to serving. 

This salad is great as a light supper served on a bed of leafy greens (spinach or lettuce) with a slice of warm, crusty bread. Can also be eaten as a side salad or vegetable. For an entree salad, toss in grilled chicken, shrimp, lobster or salmon. The beans will turn a light pink color because of the raspberry vinaigrette. The salad is even better the next day after being refrigerated overnight! Store in an airtight container in refrigerator for up to four days. Would also be a refreshing salad for warmer months and outdoor parties.

Three Potato Salad (Reduced Fat)

I love potato salad, any type of potato salad, and I'm proud to say that I come from a long line of superb potato salad makers. When my mom was alive, she was the reigning queen of homemade potato salad. Since her passing, I've had lively debates with my sister, Karen, my brother, Tony, and other family members about whose version is the best.

Here's one of my favorite potato salad recipes: my version of a lighter, Three Potato Salad. I used a tiny bit of reduced fat olive oil mayo, light cucumber ranch dressing and Greek yogurt to bind the salad.


Three Potato Salad
created with love by LBTurner

4 medium red potatoes
3 medium sweet potatoes
2 large white potatoes
1 teaspoon fine sea salt
3 hard boiled eggs
1 tablespoon olive oil
1/4 teaspoon chopped rosemary
2 tablespoons each: red pepper, green pepper, red onion (diced)
1/2 teaspoon minced garlic
2 tablespoons chopped celery
2 tablespoons sweet relish or sweet pickles
1 tablespoon yellow mustard
1 tablespoon olive oil mayo
1 tablespoon Greek yogurt
1/4 cup light cucumber ranch salad dressing
1 teaspoon paprika
1 teaspoon mustard powder
1 teaspoon seasoned salt
1/8 tsp cracked pepper
1/2 teaspoon Old Bay seasoning
1tablespoon light brown sugar (optional)

Cook the potatoes:  Wash, peel and dice all of the potatoes (try to dice the potatoes the same size to ensure even cooking).  Add potatoes and 1 teaspoon of sea salt to a large pot with enough water to cover them. Cook on medium-high heat until they start to boil. Reduce heat and simmer for approx. 10 minutes or until tender. Drain water, sprinkle the brown sugar on potatoes while they are still hot, let cool and set aside. You could also cook the potatoes with the skins on and dice once they have cooled if you prefer.

Cook the eggs:  Place eggs in small pot with enough water to cover. Bring to a boil over medium heat. Once the eggs start to boil, turn off the heat and let them sit for 10 minutes. Peel off the shells and coarsely chop the eggs. Set aside.

Saute the veggies:  In a medium saucepan, add the olive oil, rosemary, red peppers, green peppers, onion and minced garlic.  Saute on low-medium heat for approx three minutes or until the veggies are fork tender with a little crispness. Be sure not to overcook/burn the garlic.

Mix the salad:  In a large mixing bowl, add the cooked/diced potatoes, chopped eggs, sauteed veggies and the remaining ingredients and seasonings. Toss lightly until thoroughly mixed.

Serve at room temperature or chilled.  Keep the salad refrigerated or on ice if you are serving it at picnic, cookout or other outdoor event.  Makes approx. 10-12 servings. Store leftover salad in an airtight container in refrigerator for up to 3 days.

Serving suggestions:
Add a cup of grilled or steamed, peeled shrimp or lobster to the potato salad for a fun twist on an old classic. Serve with a small green side salad for a quick, light summer meal.  Great for lunch or dinner!

Black Bean & Corn Salad

Black Bean & Corn Salad
created with love by LBTurner

1 can black beans (rinsed and drained)
1 cup yellow corn
1/2 cup diced tomatoes
1/4 cup diced cucumbers
2 tablespoons chopped red onions
1 tablespoon chopped fresh basil 
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 teaspoon honey 
1/2 teaspoon turmeric
1/2 ground chipotle pepper
Salt and pepper to taste

Add all ingredients to medium mixing bowl and mix thoroughly.  Best when refrigerated at least one day before use.  Store in tightly covered container in refrigerator for up to two weeks.

Serving Suggestions:
Serve as an entree salad as is or add chopped broiled chicken or fish, sour cream, guacamole and tortilla chips.  Also great on burgers or tacos.