Peach up your pasta salad

Recipe: Warm pasta salad with peaches, heirloom tomatoes and mozzarella

Ingredients
1 head fresh fennel, cut into small dice
2 shallots peeled, cut into small dice
Grated zest from 2 lemons
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Peaches, tomatoes and mozzarella
3 small yellow peaches, cut into small wedges
3 small white peaches, cut into small wedges
6-7 medium-size or small mixed heirloom tomatoes, cut into large dice
1 1/2 pounds mozzarella, cut into bite-size pieces
1/2 cup fresh basil, cut into thin ribbons
1 pound farfalle pasta "bow ties", cooked according to package directions
Salt and pepper to taste
Preparation
Heat a medium-size sauté pan until hot but not smoking. Turn off the flame.

Add the diced fennel, shallots, lemon zest and wine vinegar.

Add the extra-virgin olive oil.

Let it cool down to room temperature.

For the peaches, tomatoes and mozzarella:

Cut peaches just before mixing with pasta.

Add peaches to vinaigrette, season with salt and pepper.

Cook pasta, drain well and then place pasta in a large bowl.

While pasta is still warm, add heirloom tomatoes, mozzarella and basil, then add the peaches and vinaigrette.

Toss lightly, check for seasoning and serve immediately.

Serving Size
Serves 6