Description
A vibrant summer salad featuring juicy peaches, sweet cherries, creamy feta, tender pasta, and peppery arugula, all tossed in a zesty honey-lemon Dijon dressing.
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
Instructions
- 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.
Notes
- Use ripe but firm peaches for the best texture.
- Cherries can be substituted with plums or nectarines for variety.
- This salad is delicious served warm, at room temperature, or chilled.
- If making ahead, store cherries separately to prevent color bleeding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 586
- Sugar: 29g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 38mg
