Marinate the Red Onions:

In a medium bowl, whisk together the red wine vinegar, red pepper flakes, salt, pepper, and olive oil until combined. Add the thinly sliced red onion and toss to combine. Let the onions marinate while you prep the rest of the ingredients.

Prep the Chicken:

Add the chicken tenders and citrusy marinade to a large mixing bowl. Refrigerate for 2 hours.

Grill Chicken and Peaches:

Once the chicken is marinated, heat 1 tablespoon of olive oil in a grill pan or on a grill plate over medium-high heat. Grill the chicken and peaches for 5 minutes on each side until the chicken is browned and cooked through. Don’t flip the peaches, and remove them from the pan after 2-3 minutes.

Cook the Pasta:

Bring a large pot of water to a boil and cook the farfalle pasta according to the package instructions. While the pasta is cooking, combine 1/4 cup olive oil with the juice of one lemon, salt, and pepper to taste in a small mixing bowl.

Combine:

Drain the cooked pasta and toss it with the lemon-olive oil mixture in a large serving bowl. Fold in the marinated red onions (without the marinating juices), grilled chicken, peaches, cherries, burrata, and basil.

Serve:

Serve immediately and enjoy!