Pasta Salad with Peaches

To prepare the pasta salad with peaches, start by cutting all the ingredients. First, cut the feta into cubes of about a quarter inch 1, then cut the cherry tomatoes into wedges lengthwise 2 and then chop them into small pieces 3.

Move on to the radishes: remove the ends and any leaves 4 and then cut them in half, slicing into sticks 5 and finally chopping the sticks into small cubes 6.

Now focus on the peach: peel it 7, remove the pit, cut it into small wedges and then into large cubes 8, chopping further on the cutting board until you have a rough tartare 9.

Then prepare the vinaigrette: in a small bowl, combine the oil and balsamic vinegar 10, add a dash of mustard 11, and mix well by whisking with a teaspoon 12 (if you prefer, you can also emulsify with a hand blender or shake the ingredients in a mason jar with a sealed lid).

In a large bowl, combine the cherry tomatoes, radishes 13, peaches 14, and feta 15.

And the sliced olives 16, mix well and season everything with the vinaigrette 17. Finally, adjust the salt 18 and set aside.

In the meantime, bring a pot of plenty of salted water to a boil, and add the farfalle 19. Cook them al dente so they don't overcook as they cool, drain them thoroughly 20 and let them cool after tossing with a bit of oil to prevent sticking. Once cooled, add them to the bowl with the dressing 21.

Mix and add the fresh basil, roughly chopped by hand 22. Sprinkle with pepper to taste 23, and finally, plate the dish 24.