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  • Prep-time: / Ready In:
  • Makes 10 cups

Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in peaches for the nectarines and red plums for the cherries. This fruit-forward salad is hearty enough to be served on its own or paired as a side dish with veggie burgers for the perfect summer BBQ menu. 

Tip: To make this recipe gluten-free, opt for a gluten-free whole grain pasta, such as those made with brown rice, chickpeas, or lentils.

Stone Fruit Pasta Salad in white bowl with wooden salad tossers on a light wooden table


  • 3 cups dry whole grain rotini or bow-tie pasta (9 oz.)
  • ½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons poppy seeds
  • 2 nectarines, halved, pitted, and thinly sliced
  • 2 cups fresh sweet cherries (12 oz.), pitted and halved
  • 1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)
  • 2 cups fresh baby arugula
  • ¼ cup thinly sliced shallots
  • Sea salt, to taste


  1. Cook pasta according to package directions; drain. Run under cold water to cool; drain well.
  2. Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through mustard). Cover and blend until smooth, adding water, 1 Tbsp. at a time, until drizzling consistency. Stir in poppy seeds.
  3. In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.

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Jane3 weeks ago
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Love this mix! Refreshing, oh so pretty, and a change in salads. Thank you.

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