Name: Stone Fruit Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: Pasta:; 8 oz farfalle (bow-tie pasta); Salad Dressing:; ¼ cup extra virgin olive oil; 2 tablespoons Dijon mustard; 3 tablespoons honey; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon Italian seasoning; Salad Ingredients:; 6 oz arugula; 6 oz feta cheese, crumbled; 2 yellow peaches, pitted and sliced; 2 cups fresh cherries, pitted and halved

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A colorful celebration of summer produce, this Fruit Pasta Salad combines juicy peaches, sweet cherries, creamy feta, tender pasta, and peppery arugula in one refreshing dish. Tossed with a zesty honey-lemon Dijon dressing, it’s the perfect blend of sweet, savory, and tangy flavors.

Why You’ll Love This Recipe

This stone fruit salad is as beautiful as it is delicious, making it ideal for summer gatherings, light lunches, or picnic spreads. The pasta gives it a satisfying heartiness, while the arugula adds a peppery freshness. Sweet peaches and cherries bring natural sweetness, balanced by the creamy, salty bite of feta. The honey-lemon Dijon dressing ties everything together with a bright, tangy kick. It’s quick to prepare, endlessly versatile, and can be served warm or at room temperature. Stone Fruit Pasta Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta:
8 oz farfalle (bow-tie pasta)

Salad Dressing:
¼ cup extra virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons freshly squeezed lemon juice
1 tablespoon Italian seasoning

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

Directions

Cook pasta: Bring a large pot of water to a boil. Add pasta and cook al dente according to package directions. Drain and return to the pot.
Prepare dressing: In a mason jar, whisk together olive oil, Dijon mustard, honey, lemon juice, and Italian seasoning until emulsified.
Assemble salad: In the pot with warm pasta, add arugula, half the feta, and dressing. Toss well to combine, allowing arugula to wilt slightly.
Add fruit: Gently fold in sliced peaches.
Finish and serve: Divide salad into bowls. Top with remaining feta and halved cherries just before serving to avoid staining the salad. Serve warm or at room temperature.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Calories: 586 kcal per serving

Variations

Swap peaches for nectarines or apricots for a different stone fruit flavor.
Use goat cheese instead of feta for a creamier texture.
Add toasted almonds or walnuts for crunch.
Replace farfalle with orzo or penne pasta.
Toss in fresh herbs like basil or mint for extra brightness.

Storage/Reheating

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep cherries and peaches separate until ready to serve to prevent discoloration. This salad is best enjoyed chilled or at room temperature—no reheating required.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing separate until just before serving to maintain the arugula’s freshness.

Can I use frozen cherries?

Yes, but thaw them fully and drain well before adding to avoid excess moisture.

What pasta shapes work best?

Short shapes like farfalle, rotini, or penne hold the dressing well and are easy to toss.

Can I make this gluten-free?

Yes, simply use your favorite gluten-free pasta.

How can I make it vegan?

Use a vegan feta alternative and swap honey for maple syrup or agave.

Can I serve this as a main course?

Absolutely—its mix of pasta, greens, and fruit makes it hearty enough for a light meal.

Should the pasta be cooled before adding to the salad?

Slightly warm pasta helps the arugula wilt and absorb the dressing, but it shouldn’t be piping hot.

Can I use a different green instead of arugula?

Yes, baby spinach, mixed greens, or watercress are all good alternatives.

What’s the best way to pit cherries quickly?

A cherry pitter is easiest, but you can also use a metal straw or the tip of a chopstick.

Can I add protein to make it more filling?

Yes, grilled chicken, shrimp, or chickpeas would complement the flavors well.

Conclusion

Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula is a fresh, vibrant dish that’s perfect for savoring summer’s best produce. With its mix of sweet, savory, and tangy flavors, plus a satisfying pasta base, it’s versatile enough for a picnic, potluck, or light dinner. Once you try it, you’ll want to make it on repeat all season long.

Emma