Peach & Feta Pasta Salad with Roasted Red Peppers & Mint

Peach & Feta Pasta Salad

with Roasted Red Peppers & Mint

15 MIN
$9.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant pasta salad features pearls of fregola sarda pasta and bites of juicy peach dressed with an herbaceous salsa verde, then garnished with crumbly feta, roasted peppers, and fresh mint.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Peach & Feta Pasta Salad with Roasted Red Peppers & Mint
Title
  • ⅔ cup Fregola Sarda Pasta
  • 1 Peach
  • 1 bunch Mint
  • ⅓ cup Salsa Verde
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, pit, and medium dice the peach. Roughly chop the peppers. Pick the mint leaves off the stems. 

2 Cook the pasta & serve your dish

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the diced peach and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped peppers, mint leaves (tearing just before adding) and feta (crumbling before adding). Enjoy!

Tips from Home Chefs

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Peach & Feta Pasta Salad

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, pit, and medium dice the peach. Roughly chop the peppers. Pick the mint leaves off the stems. 

2 Cook the pasta & serve your dish

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the diced peach and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped peppers, mint leaves (tearing just before adding) and feta (crumbling before adding). Enjoy!

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