Sweet, juicy peaches, peppery arugula, tender pasta, and a bright lemon basil dressing come together in this Vegan Arugula and Peach Pasta Salad, a dish that tastes like summer in a bowl. It is fresh, colorful, and perfectly balanced, with every bite delivering sweetness from ripe peaches, a peppery bite from arugula, creamy richness from toasted nuts and vegan feta, and a zingy dressing that ties it all together.
Pasta salad has a reputation for being heavy, mayo-laden, and forgettable. This one is the opposite. It is light, vibrant, and built around seasonal produce, with an olive oil and lemon dressing that keeps everything fresh rather than weighed down. Peaches bring natural sweetness that pairs beautifully with the pepper of arugula, a classic contrast that works as well in a salad as it does on a pizza or a cheese board.
The dressing is made from fresh basil, lemon juice, garlic, olive oil, and a little maple syrup, blended until smooth and bright green. It coats the pasta without making it greasy and keeps the salad moist even after sitting in the fridge. A handful of toasted pistachios or almonds adds crunch, and crumbled vegan feta or marinated tofu adds a tangy, salty creaminess.
This salad is perfect for picnics, barbecues, potlucks, and light weeknight dinners. It can be served chilled or at room temperature, and it holds up well for hours, which makes it a favorite for make-ahead entertaining.
This recipe is 100% vegan, easy to make gluten-free, and ready in 25 minutes.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 15 mins | 10 mins | 25 mins | 6 | ~380 kcal |
Ingredients
For the Salad
- 12 oz (340g) short pasta such as fusilli, farfalle, or orecchiette
- 3 ripe peaches, pitted and sliced into thin wedges
- 4 cups (80g) baby arugula
- ½ cup (60g) toasted pistachios, almonds, or pine nuts
- ½ cup (80g) vegan feta, crumbled
- ¼ cup (30g) thinly sliced red onion
- ¼ cup fresh basil leaves, torn
- 1 cup (150g) cherry tomatoes, halved (optional)
For the Lemon Basil Dressing
- ⅓ cup (80ml) extra virgin olive oil
- ¼ cup (60ml) fresh lemon juice
- 1 cup (25g) packed fresh basil leaves
- 1 small garlic clove
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon zest
To Finish
- Flaky sea salt
- Freshly cracked black pepper
- Balsamic glaze for drizzling
- Chili flakes
- Extra lemon wedges
Optional Additions
- 1 can (400g) white beans or chickpeas for extra protein
- Sliced cucumber
- Grilled corn kernels
- Avocado slices
- Fresh mint leaves
Instructions
- Cook the pasta. Boil the pasta in generously salted water until just al dente, according to package directions. Drain and rinse under cold water until completely cooled. Drain well and toss with a teaspoon of olive oil to prevent sticking.
- Toast the nuts. Place the nuts in a dry skillet over medium heat and toast for 3–4 minutes, stirring often, until golden and fragrant. Let cool.
- Make the dressing. Blend the olive oil, lemon juice, basil, garlic, maple syrup, mustard, salt, pepper, and lemon zest in a blender or small food processor until smooth and bright green. Taste and adjust acidity and salt.
- Prepare the peaches. Slice the peaches into thin wedges. If they are not perfectly ripe, grill or sear for 1–2 minutes per side to bring out sweetness.
- Toss the pasta. In a large bowl combine the cooled pasta with about two thirds of the dressing and toss until evenly coated.
- Add the salad components. Add the red onion, tomatoes, and half of the nuts. Gently fold in the peaches and basil.
- Add the arugula. Just before serving, add the arugula and toss gently so it does not wilt.
- Finish and serve. Transfer to a serving platter or bowl. Top with crumbled vegan feta, the remaining nuts, and a drizzle of the remaining dressing. Finish with flaky salt, pepper, and a little balsamic glaze.
Pro Tips for the Best Pasta Salad
- Choose ripe but firm peaches. Soft peaches turn mushy when tossed. Look for fruit that smells sweet and gives slightly under gentle pressure.
- Rinse the pasta in cold water. This stops the cooking and keeps the pasta from clumping or turning gummy.
- Dress the pasta while it is still slightly cool, not cold. It absorbs more flavor this way.
- Add the arugula last. It wilts quickly and is best when freshly tossed.
- Toast the nuts. Toasting deepens their flavor and adds satisfying crunch.
- Taste and re-season before serving. Pasta absorbs dressing as it sits, so you may need an extra squeeze of lemon or pinch of salt.
- Keep extra dressing on the side. This lets you refresh leftovers.
Why Peaches and Arugula Make a Great Pair
Sweet and peppery is one of the most successful flavor pairings in salad making. Ripe peaches provide juicy sweetness and a gentle floral aroma, while arugula brings a peppery, slightly bitter edge that keeps the dish from becoming cloying. The lemon basil dressing adds acidity and freshness that connect the two.
Peaches provide vitamin C, vitamin A, and potassium along with fiber and antioxidants. Arugula is a cruciferous vegetable, rich in vitamin K and glucosinolates, plant compounds studied for their health benefits. Nuts add healthy fats and protein, and olive oil contributes monounsaturated fat that supports heart health.
The result is a salad that feels light and refreshing while still being substantial enough to serve as a meal, with about 11 grams of plant-based protein per serving.
Flavor Variations
- Grilled Peach Pasta Salad: Grill the peaches for smoky caramelized flavor.
- White Bean Pasta Salad: Add cannellini beans for a heartier main dish.
- Balsamic Peach Pasta Salad: Replace the lemon dressing with a balsamic vinaigrette for a deeper, tangier flavor.
- Mint and Pea Pasta Salad: Add fresh peas and mint for a spring-inspired variation.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~380 kcal | 11g | 50g | 5g | 16g |
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Add the arugula fresh to leftovers for the best texture.
- Dressing: Keeps in a sealed jar in the refrigerator for up to 5 days. Shake before using. The color may darken slightly.
- Make ahead: Cook the pasta and mix the dressing up to 2 days in advance. Add the peaches, arugula, and nuts just before serving.
- Not suitable for freezing: Fresh peaches and arugula lose their texture once frozen.
Frequently Asked Questions
Can I use canned peaches?
Fresh peaches are best, but well-drained canned peaches packed in juice (not syrup) work in a pinch. Pat them dry first.
What can I use instead of arugula?
Baby spinach, spring mix, or watercress work well. Arugula gives the signature peppery flavor, so expect a milder salad with other greens.
What can I use instead of vegan feta?
Use marinated tofu cubes, crumbled firm tofu with lemon and salt, or toasted chickpeas for protein and savory flavor.
Can I make this gluten-free?
Use your favorite gluten-free pasta and rinse well after cooking. Gluten-free pastas can be more fragile, so toss gently.
Can I serve this warm?
Yes. Toss the warm pasta with the dressing and peaches, then add arugula at the last moment. It becomes a lightly wilted warm salad.
How do I stop the peaches from browning?
Slice them just before serving, or toss with a little lemon juice. The dressing also helps protect them.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more fresh and easy vegan salads and bowls? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
