Grilled Peach and Blueberry Pasta Salad

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  • Makes 14 cups

Grilled summer peaches and blueberries in a pasta salad? Yes, please! The caramelized sweetness of the peaches contrasts nicely with the peppery bite of arugula. To prevent the peaches from sticking to the grill rack, be sure to preheat the grill for at least 20 minutes.

Ingredients

  • 4 cups dried multigrain penne pasta
  • 4 firm, ripe peaches, halved and pitted
  • 3 lemons
  • 4 teaspoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 5-oz. package fresh baby arugula
  • 2 cups fresh blueberries
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 teaspoons pure maple syrup

Instructions

  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.
  2. Place four peach halves, cut sides down, on grill rack. Grill, covered, over medium-high 8 minutes or until grill marks appear; cool. Cut remaining four peach halves into ½-inch pieces.
  3. For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons. In a large bowl whisk together lemon zest and juice, mustard, and garlic. Remove half of the dressing; set aside. Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat. Season with salt and pepper.
  4. Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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