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Stone Fruit Pasta Salad with Cherries, Peaches, Feta, and Arugula Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 14 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A vibrant and refreshing Stone Fruit Salad combining farfalle pasta, fresh cherries, juicy peaches, peppery arugula, and creamy feta cheese, all tossed in a tangy honey-Dijon lemon dressing. Perfect for a quick, flavorful summer meal or side dish, ready in just 15 minutes.

Ingredients

Pasta

  • 8 oz farfalle (bow-tie pasta)

Salad Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Italian seasoning

Salad

  • 6 oz arugula
  • 6 oz feta cheese, crumbled
  • 2 yellow peaches, pitted and sliced
  • 2 cups fresh cherries, pitted and halved

Instructions

  1. Cook pasta: Bring a large pot of water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain the pasta and keep it in the same pot used for cooking.
  2. Make salad dressing: In a mason jar, combine extra virgin olive oil, Dijon mustard, honey, freshly squeezed lemon juice, and Italian seasoning. Whisk vigorously with a spoon until the ingredients are well emulsified and creamy.
  3. Assemble salad: In the pot containing the warm pasta, add the arugula, half of the crumbled feta cheese, and the prepared salad dressing. Stir gently but thoroughly to coat the pasta and greens evenly.
  4. Add stone fruits: Incorporate the sliced yellow peaches into the pasta and arugula mixture. Toss gently to combine without mashing the fruit.
  5. Serve: Portion the salad into large individual deep salad or pasta bowls. Top each serving with the remaining crumbled feta cheese and scatter the halved, pitted fresh cherries on top to maintain their bright color and prevent staining the salad.

Notes

  • The cherries are added last to avoid coloring the entire salad.
  • Use ripe but firm peaches to maintain texture in the salad.
  • Farfalle pasta works well because its shape holds the dressing and ingredients nicely.
  • For a sweeter touch, opt for fresh, juicy cherries and ripe peaches.
  • This salad is best served fresh but can be stored chilled for up to one day.

Find it online: https://cookedbylina.com/stone-fruit-pasta-salad-with-cherries-peaches-feta-and-arugula-recipe/