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Summer Pasta with Rosé & Tomatoes

This summer pasta recipe is light and super simple. Linguini is tossed in rosé wine-braised cherry tomatoes and topped with Parmesan.

summer pasta with tomatoes and cheese in a white bowl on a blue charger with rosé wine and a fork and a spoon twirling the pasta

When I think about my ideal meal, this is IT, people. I mean, just the title – Summer Pasta with Rosé and Tomatoes – doesn’t it make you feel like you’re sitting in a piazza with a cold glass of wine and a bowl of pasta in the Italian summer heat?

This pasta is incredibly simple. All you have to do is boil some pasta and reserve some of the pasta water. Then, you simmer garlic and tomatoes in olive oil and dry rosé wine. Once they’re soft, you add the pasta water, pasta, and some parmesan cheese to the tomatoes and garlic and you’re done! How easy is that?

Feel free to boost the protein with some grilled chicken, steak or Easiest Baked Salmon.

Of course you can’t go wrong with this delish Southwest Pasta Salad With Grilled Chicken for summer cookouts. But if you are looking for a one pan pasta dish that is loaded with protein, you have to try my Tuscan Sausage Pasta or Venison Pasta Bake. Summer can literally offer such a variety of amazing flavors and my Late Summer Salad with tomatoes and fresh corn is one of our family faves.

Bold statement – this recipe will make you feel like Ina Garten.

I have to confess to you, I made this for friends this past weekend and my girlfriend said to me – “I feel like this is VERY Ina”. I proceeded to fall off my chair and die of happiness. So, the real question is, are you getting your Ina on this summer?

pasta in a bowl and all of the ingredients for a fresh tomato pasta dish

INGREDIENTS AND KITCHEN TOOLS

Linguini, cooked in heavily salted pasta water to just under al dente*

Olive oil (best quality you can get!)

Garlic cloves

Cherry or grape tomatoes (I used multicolor)

Dry rosé wine 

Pasta water

Grated Parmesan cheese

Salt & pepper to taste*

Fresh basil leaves is option but highly recommended

Kitchen Tools:

This recipe is seriously so simple. All you’re going to need is a large pot to boil your pasta, a skillet and some gorgeous bowls to serve it up in. We love grating our own parmesan cheese so I also highly recommend using this microplane grater.

STEP BY STEP

Step 1: In a large pot, boil some water and cook your linguini.* When you’re about to drain the linguini, reserve 1 cup of the pasta water. Set aside. 

Step 2: Heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes. 

Step 3: Cook for about 3 minutes, or until you see the tomato skin start to blister. 

Step 4: Add the rosé wine and cook for another 3-4 minutes. 

Step 5: Finally, add the pasta water, pasta and Parmesan cheese and toss to combine. Let this simmer for about 2 minutes while you stir it together. Taste and add salt and pepper, if desired. 

Step 6: Serve with additional Parmesan, red pepper flakes, and basil if desired.*

NOTE:

  • Cook your pasta for about a minute less than the directions call for. You want the pasta to be just under al dente so it can simmer in the sauce for a minute or two without being overcooked. 
  • I almost never say “to taste” with seasonings, but the amount of salt you need will depend on how salty your pasta water is. 
  • This can be served hot or cold! I prefer it however I can get it in my mouth fast enough!

HOW TO SERVE

I serve this hot or cold. If you really want to get technical, it is best warm, but I like to make this and have it as a side and enjoy the leftovers cold from the fridge.

It can be a main dish, OR I like to serve it when entertaining with a big garden salad or sautéed/grilled zucchini and grilled chicken. SO EASY!

STORING AND REHEATING

This dish is seriously amazing served hot or cold. If you have leftovers, store in an airtight container for 3-5 days. You can eat as it or reheat in the microwave.

pasta in a pot being tossed with tongs

OTHER RECIPES YOU’LL LOVE

Hint hint – I totally recommend pairing this pasta with one of my pies for the most amazing night in! You can’t go wrong with my South West Pasta Salad for a delish summer pasta salad. Traeger Grilled Chicken is one of our favorites to pair with this dish!

summer pasta with tomatoes and cheese in a white bowl on a blue charger with rosé wine
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summer pasta with tomatoes and cheese in a white bowl on a blue charger with rosé wine

Summer Pasta with Rosé & Tomatoes

This summer pasta recipe is light and super simple. Linguini is tossed in rosé wine-braised cherry tomatoes and topped with Parmesan.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Main Dish/Pasta
  • Method: Stovetop
  • Cuisine: Italian/American
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews
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Ingredients

  • 1 lb. linguini, cooked in heavily salted pasta water to just under al dente*
  • 1 Tbsp. olive oil (best quality you can get!)
  • 3 garlic cloves, sliced
  • 2 cups cherry or grape tomatoes (I used multicolor)
  • 1 cup dry rosé wine 
  • 1 cup pasta water
  • 1/2 cup grated Parmesan cheese
  • Salt & pepper to taste*

Instructions

  1. When you’re about to drain the linguini, reserve 1 cup of the pasta water. Set aside. 
  2. Heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes. 
  3. Cook for about 3 minutes, or until you see the tomato skin start to blister. 
  4. Add the rosé wine and cook for another 3-4 minutes. 
  5. Finally, add the pasta water, pasta and Parmesan cheese and toss to combine. Let this simmer for about 2 minutes while you stir it together. Taste and add salt and pepper, if desired. 
  6. Serve with additional Parmesan, red pepper flakes, and basil if desired.*

Notes

  • Cook your pasta for about a minute less than the directions call for. You want the pasta to be just under al dente so it can simmer in the sauce for a minute or two without being overcooked. 
  • I almost never say “to taste” with seasonings, but the amount of salt you need will depend on how salty your pasta water is. 
  • This can be served hot or cold! I prefer it however I can get it in my mouth fast enough!

Nutrition

  • Calories: 431
  • Sugar: 5 g
  • Sodium: 184 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 9 mg

this post was originally published in July 2019 and was updated in June 2021.

Grilled Chicken and Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta, and an easy, homemade dressing.

grilled chicken and strawberry salad in a bowl with a fork and a pink napkin

This delicious chicken and strawberry salad post is sponsored by ALDI USA. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love. Thanks for supporting the growth of Miss AK!

Confession – I could eat a salad every single day of my life and not grow tired of it. Honestly, it kind of feels like I do!

The best part is, my meat and potato loving husband feels the exact same way. I think the reason we love salad so much is because the options are ENDLESS. Whatever you’re craving – Mexican, Italian, Burgers, Greek food – you can put your favorite ingredients on a bed of greens and you’ve got a bowl full of texture and flavor. And, you don’t feel sluggish later. If we are craving a good steak ON a salad, we whip up my Ultimate Venison Steak Salad, it’s literally the best of both worlds.

This chicken and strawberry salad is absolutely no exception; it’s like a party in your mouth. It’s a combination of sweet, savory, and tangy. I love making my own salad dressing and it really isn’t hard. You’re going to assemble your marinade (minus the honey) and save the rest for later. You’ll add honey to it when you’re ready to serve. It needs a touch of sweetness for serving as a dressing. I make and store it in a glass jar, so it’s really simple.

There’s something to be said about salad, though. It can get really boring if you don’t make it right. So, let me tell you my secrets.

ingredients for grilled chicken and strawberry salad on a cream counter

INGREDIENTS AND KITCHEN TOOLS

For the marinade/dressing: 

Balsamic Vinegar

Extra Virgin Olive Oil

Dijon Mustard

Sea salt

Black pepper

Honey – but only add this to the remaining dressing, not the marinade. See the recipe below.*

For the salad: 

Boneless, Skinless Chicken Breast 

Mixed Greens

Fresh strawberries

Cucumber

Chickpeas

Chopped Pecans

Crumbled Feta Cheese

NOTE: The toppings for this salad are incredibly versatile. You could add some red onions, switch your cheese up for some gorgonzola or goat cheese, some avocado, use almonds instead of pecans, and you can add whatever vegetables you prefer.

Kitchen Tools:

First, you are going to want a mason jar with a lid to combine all of your marinade ingredients. We love grilling our chicken, but if you do not have a grill, then I would recommend a cast iron skillet or grill pan. To chop your veggies and strawberries, you’ll want a good cutting board and sharp knife. I also love serving our salads up in nice large bowls!

leafy lettuce in a white bowl
salad in a bowl cucumber and strawberries

STEP BY STEP

Step 1: In a glass jar with a lid, combine the balsamic, olive oil, Dijon, sea salt, and pepper for the marinade. Shake everything together well. 

Step 2: Place the chicken in a zip-top bag or bowl with a lid. Pour 3 tablespoons of the marinade over the chicken and allow it to marinate for at least 1 hour or up to 4 hours.

Step 3: Add the honey to the remaining marinade and set it in the fridge and save for later, this will be the dressing.  

Step 4: When you’re ready to grill the chicken, preheat your grill to medium-high heat, about 450-500F. 

Step 5: Grill the chicken for about 12 minutes per side. The edges should be crispy and the internal temperature of the chicken should be 165F. Remove the cooked chicken from the grill. 

Step 6: Let the chicken rest while you prepare the salad. You can either make one big salad or 4 individual salads. 

Step 7: Add the lettuce to the bowl or bowls. Layer on the strawberries, cucumber, chickpeas, pecans, and feta. Then, slice the chicken against the grain and lay it on top of the salad or salads. 

Step 8: Shake the balsamic dressing well and drizzle it on your salad. Enjoy! 

salad in a bowl with chickpeas, pecans and strawberries
salad in a bowl with chickpeas, strawberry and feta

HOW TO SERVE

The toppings for this salad are endless, but I truly love the simplicity of ingredients in this salad + the major pop of flavor from the marinade and dressing. The grilled chicken is the perfect juicy and tender protein. It is truly the perfect summer salad.

STORING

I love recipes that you can start to prep ahead of time and assemble later. In the summer, we do a lot of grilling. Sometimes, I like to marinate a few types of proteins, like this chicken, and grill them to be eaten later. If you want to meal prep this salad and store it for the week, I would recommend allowing your chicken to cool completely before packaging and storing your dressing in a separate container.

grilled chicken and strawberry salad in a bowl with a fork and a pink napkin

How do you make crave-worthy salads?

The first thing to remember is that you need to have a lot of texture going on. Here we have crunchy cucumbers and pecans, buttery chickpeas, crispy grilled chicken, juicy strawberries and creamy feta cheese. I mean, no one wants to eat a bowlful of soggy spinach, right?

The second thing to note is that salads (like most good dishes) need to have an acidic component. Here, the easy homemade dressing/marinade is packed with balsamic vinegar, which wakes up those taste buds. The strawberries are slightly acidic and majorly sweet so they round out everything perfectly.

grilled chicken on a summer salad

OTHER SUMMER FAVORITE RECIPES

If you’re craving summer foods? I’ve got some good ones for you. Make sure you check out my Summer Pasta with Rose and Tomatoes! We also love this Grilled Chicken on the Traeger. For more salad recipes, make sure you check out my Chicken Caprese Salad and my Ultimate Venison Steak Salad. If you have some Venison Backstrap hanging out in your freezer, make sure you check out my Grilled Venison Backstrap recipe.

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grilled chicken and strawberry salad in a bowl with a fork and a pink napkin

Grilled Chicken and Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing. 

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 35 minutes + 1+ hour marinade time
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free
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Ingredients

For the marinade/dressing: 

  • 3 oz. balsamic vinegar
  • 3 oz. olive oil
  • 2 tsp. Dijon mustard
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • * 2 Tbsp. honey – but only add this to the remaining dressing, not the marinade. See the recipe below.*

For the salad: 

  • 1 lb. chicken breast 
  • about 8 cups mixed greens
  • 1-pint strawberries, de-stemmed and sliced
  • 1 cucumber, diced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup chopped pecans
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a glass jar with a lid, combine the balsamic, olive oil, Dijon, sea salt, and pepper for the marinade. Shake everything together well. 
  2. Place the chicken in a zip-top bag or bowl with a lid. Pour 3 tablespoons of the marinade over the chicken and allow it to marinate for at least 1 hour or up to 4 hours.
  3. Add the honey to the remaining marinade and set it in the fridge and save for later, this will be the dressing.  
  4. When you’re ready to grill the chicken, preheat your grill to medium-high heat, about 450-500F. 
  5. Grill the chicken for about 12 minutes per side. The edges should be crispy and the internal temperature of the chicken should be 165F. Remove the cooked chicken from the grill. 
  6. Let the chicken rest while you prepare the salad. You can either make one big salad or 4 individual salads. 
  7. Add the lettuce to the bowl or bowls. Layer on the strawberries, cucumber, chickpeas, pecans, and feta. Then, slice the chicken against the grain and lay it on top of the salad or salads. 
  8. Shake the dressing well again before adding it. Enjoy! 

Late Summer Salad with Tomatoes, Corn & Peaches

This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

a late summer salad with corn, tomatoes and peaches in a white bowl with avocado slices and green dressing

Serve up a bowl of this colorful goodness at a family BBQ or a quick weeknight dinner. It pairs perfectly with a delicious BBQ sandwich, along side a juicy steak, Smoked Venison Tenderloin or some Grilled Venison Backstrap. You can also prep this ahead of time, which makes it perfect for meal prep. The best part you can serve this up as a main or side dish. Whether you’re a busy mom, a salad lover, or just someone who appreciates a delicious and flavor packed meal, this Late Summer Salad is your go-to for a burst of summer freshness.

Late summer is when the good stuff starts rolling in if you ask me. The grocery stores are chock full of bins teeming with local corn, tomatoes are falling off vines, and peaches are at every roadside stand. So, we make this late summer salad with ripe tomatoes, corn, and juicy peaches. I’ve been loving having a garden this year. We’ve got lettuce, basil, bell peppers, jalapeno, and tomatoes happening in there and it has me really inspired. I don’t want to waste anything!

basil, avocado, peaches, cherry tomatoes, and lettuce on a cream board

INGREDIENTS AND KITCHEN TOOLS

In my world, basically all of the best parts of late summer – tomatoes, corn, and peaches. Avocado because – DUH! And, everything gets drizzled with fresh basil vinaigrette.

For the salad:

  • Lettuce (I like romaine)
  • Cherry tomatoes (heirloom tomatoes would also work here)
  • Peaches 
  • Raw corn on the cob, with the corn sliced off (carefully)
  • Avocado, sliced 

For the basil dressing:

Let’s pause to talk about the fresh basil vinaigrette. Which is divine, I might add. If you have loads of fresh basil, like me, this is the perfect thing to make. All it is is basil, white wine vinegar and olive oil with some salt and pepper. Easy, right? It’s epic.

  • Fresh basil leaves
  • White wine vinegar
  • Salt (or to taste)
  • Black pepper
  • Olive oil
green basil dressing in a blender

STEP BY STEP

Step 1: Place the lettuce in a large bowl or platter and top with the cherry tomatoes, peaches, corn kernels, and avocado.

Step 2: To make the dressing, combine the basil, white wine vinegar, salt, and pepper in a blender. Pulse. 

Step 3: Turn the blender on and stream in the olive oil. Taste to check the seasoning level. 

Step 4: Pour the dressing over the top of the salad, toss well, and serve!

NOTES:

  • To make a full meal, top the salad with chicken, shrimp or even salmon. 
  • This salad is great for meap prepping. Prepare the salad without the avocado in containers with lids. Blend up the dressing and store it in a jar with a lid. When you’re ready to serve, pour on the dressing and add the avocado slices. 

    HOW TO SERVE

    I like to serve this salad as a side or a main. I’ll serve it with some protein and split the portion between Jared and I for a large dinner, or it goes great with a few sides and a dish, too.

    a late summer salad with corn, tomatoes and peaches in a white bowl with avocado slices and green dressing

    STORING AND REHEATING

    You can prep everything ahead of time, and then add the dressing and the avocado when you’re ready to eat if meal prep is your jam!

    OTHER SUMMER RECIPES YOU’LL LOVE

    Print
    a late summer salad with corn, tomatoes and peaches in a white bowl with avocado slices and green dressing

    Late Summer Salad with Tomatoes, Corn & Peaches

    This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

    • Author: Miss AK
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 2-4 1x
    • Category: Salad
    • Method: Chopping
    • Cuisine: American
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review
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    Ingredients

    • about 4 cups lettuce (I like romaine)
    • 1 pt. cherry tomatoes, halved 
    • 2 peaches, sliced 
    • 1 ear of raw corn, with the corn sliced off (carefully)
    • 1 avocado, sliced 

    For the basil dressing:

    • 3 cups loosely packed fresh basil leaves
    • 3 Tbsp. white wine vinegar
    • 1/4 tsp. salt (or to taste)
    • 1/4 tsp. pepper
    • 1/4 cup olive oil

    Instructions

    1. Place the lettuce in a large bowl and top with the cherry tomatoes, peaches, corn kernels, and avocado.
    2. To make the dressing, combine the basil, white wine vinegar, salt, and pepper in a blender. Pulse. 
    3. Turn the blender on and stream in the olive oil. Taste to check the seasoning level. 
    4. Pour the dressing over the top of the salad and serve!

    Notes

    • To make a full meal, top the salad with chicken, shrimp or even salmon. 
    • This salad is great for meap prepping. Prepare the salad without the avocado in containers with lids. Blend up the dressing and store it in a jar with a lid. When you’re ready to serve, pour on the dressing and add the avocado slices. 

    Nutrition

    • Calories: 248
    • Sugar: 8 g
    • Sodium: 163 mg
    • Fat: 20 g
    • Saturated Fat: 3 g
    • Unsaturated Fat: 16 g
    • Trans Fat: 0 g
    • Carbohydrates: 18 g
    • Fiber: 5 g
    • Protein: 3 g
    • Cholesterol: 2 mg

    Gluten Free Peach Crisp Recipe

    This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

    peach crisp with spoons eating the crisp on a white background

    I love a good fruit crisp in the summertime. It’s so easy and fuss-free. This gluten free peach crisp is the perfect example of what a crisp should be. Simple, fruit forward, sweet and crunchy. It’s a major bonus that it’s healthier.

    You can make this crisp a lot of ways, it’s really forgiving. You can make it in a skillet OR a baking dish. Or maybe, try changing up the fruit. And my favorite, you can make it in the oven, or if it’s too hot – on your Traeger or wood pellet grill. I’ll give you directions for both.

    What kind of dessert should we make with peaches next? I’m thinking a peach blueberry pie. Hooray for stone fruit!

    peaches sliced in a skillet

    What is the crisp topping made out of?

    I love this topping because it’s crunchy, nutty, buttery, and full of really nutrient dense ingredients. It’s got almond flour, oats, pecans, a bit of buttah (I go for grass fed), coconut sugar and a touch of sea salt. It bakes up so crunchy and crispy.

    crumble in a skillet on a white background

    Make this peach crisp for two!

    Want to make this peach crisp recipe for two? That’s easy! Just follow my Gluten Free Strawberry Crisp recipe and use peaches instead. It’s got the same delicious crumble.

    Now, you have the perfect dessert for date night!

    Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

    How do I make this Gluten Free Peach Crisp in my Wood Pellet or Traeger grill?

    Easy! I love to bake on my Traeger! Just set it at 375F and once it’s preheated, bake according to the direction below! I only recommend using a wood pellet grill, like Traeger, that you can set the temperature to.

    gluten free crumble dessert with peaches in a skillet with spoons in it on a white background

    Need another healthy dessert idea? Try my Paleo Blueberry Tart!

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    Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

    Gluten Free Peach Crisp

    This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

    • Author: Miss AK
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 8 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: American
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    Ingredients

    • about 6 cups fresh, chopped peaches
    • 3/4 and 2/3 cup coconut sugar, divided
    • 1 lemon, juiced
    • 3 Tbsp. arrowroot powder or tapioca starch 
    • 3/4 cup almond flour 
    • 3/4 cup rolled oats 
    • 3/4 cup chopped pecans
    • 3/4 cup melted butter ( like to use grass-fed or ghee)*
    • 1/2 tsp. pinch sea salt

    Instructions

    1. Preheat the oven or wood pellet grill to 375F.
    2. In a bowl, mix together the spiced peaches, 2/3 cup of the coconut sugar, lemon juice, and arrowroot powder. Set aside. 
    3. In a separate bowl, crumble together the coconut sugar, almond flour, oats, chopped pecans, melted butter, and sea salt with your fingers. The mixture should stick together in clumps. 
    4. Pour the peach mixture into the bottom of a large, well-seasoned cast iron skillet (I used an 8 inch) or a baking dish.
    5. Sprinkle the crumble mixture on top of the ramekins.
    6. Bake in the preheated oven for 22-25 minutes, or until the peaches are bubbling around the sides and the crumble is a rich golden brown. 
    7. Cool on a wire rack until warm before serving. Best served with a dollop of cream (or coconut cream), vanilla ice cream, or Greek yogurt. 

    Nutrition

    • Serving Size: 1 scoop
    • Calories: 276
    • Sugar: 11 g
    • Sodium: 136 mg
    • Fat: 27 g
    • Saturated Fat: 12 g
    • Unsaturated Fat: 12 g
    • Trans Fat: 0 g
    • Carbohydrates: 27 g
    • Fiber: 4 g
    • Protein: 4 g
    • Cholesterol: 46 mg

    Peach Basil Moscow Mule

    I’m sharing the recipe for this refreshingly sweet Peach Basil Moscow Mule & dishing about my best gal pal. 

    Peach Basil

    Peach Basil Moscow Mule

    Thanks to Powell & Mahoney Craft Cocktail Mixers and Stateside Vodka for providing the product for this post and the event!

    So, I have a best friend named, Amanda. She wakes up every day (at the crack of dawn, I might add) and it’s immediately go-time. She takes care of her two pups, showers, picks out her clothes, puts on her makeup and blows out her hair, steeling herself to take on the world, because she basically does, every day. Before she leaves, she grabs her mug of coffee and sips it  in the quiet at her desk before the crazy rushes in.

    You see, this best friend of mine has devoted her life to others. She’s a teacher. And those that she teaches aren’t necessarily blessed with the supportive familial situations that she and I grew up with or they don’t have the capacity to cope with the curves life brings us, or learn at the frequency that some children do. So, she not only teaches them how to comprehend equations and read novels, but she teaches them how to cope with life and join our society. My point – you think you’ve had a taxing day until you’ve talked to her.

    A few weeks ago, she got up, completed her routine, and devoted her day entirely to me. I had the opportunity to have a booth at The Elmwood Park Zoo’s Beast of a Feast a few weeks ago; this is an event dedicated to raising funds for the community and restaurants & chefs come together to provide tastings and sips of their awesome creations. Seeing that I’m not a chef and I don’t have a restaurant or team, I needed a little help serving cocktails to 1,400 people.

    This is the recipe for the Peach Basil Moscow Mules that we served at the event where Amanda so graciously dedicated her entire day to pouring, mixing, filling ice, event planning… the list goes on. Sometimes, in this life, we’re blessed to be around people that are selfless, devoted, and incredibly supportive, just like Amanda. This recipe is absolutely dedicated to her and all of the things she does for me & others. Oh, and it’s also pretty darn good, too.

    Let’s get to it!

    Peach Basil Moscow Mule

    WHAT YOU’LL NEED (increments below in the printout):

    Vodka – I used Stateside Vodka

    Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)

    Basil

    Sugar

    Water

    Ginger beer – I used Powell & Mahoney Ginger Beer

    WHAT YOU’LL DO:

    To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.

    T0 make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

    xoxx,

    Miss AK

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    Peach Basil Moscow Mule

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    Peach Basil Moscow Mule

    • Author: Miss AK
    • Prep Time: 5 mins
    • Cook Time: 30 mins
    • Total Time: 35 mins
    • Yield: 1 1x
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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    Ingredients

    • For the basil syrup (you’ll have leftovers):
    • 8 basil leaves
    • 1/2 c. sugar
    • 1/2 c. water
    • For the mule:
    • 2 oz. vodka – I used Stateside Vodka
    • 1.5 oz. Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)
    • 0.5 oz basil syrup (1 Tbsp.)
    • 8 oz. ginger beer – I used Powell & Mahoney Ginger Beer

    Instructions

    1. To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.
    2. To make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

     

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