Grilled Peach and Blueberry Pasta Salad - Forks over Knives

By PamCallan

To prevent peaches from sticking to the rack, preheat the grill at least 20 minutes.a
From Carla Christian

Ingredients

• 4 cups dried multigrain penne pasta
• 4 firm, ripe peaches, halved and pitted
• 3 lemons
• 4 tsp Dijon-style mustard
• 4 cloves garlic, minced
• 1 5-oz package fresh baby arugula
• 2 cups fresh blueberries
• Salt and black pepper, to taste
• 4 tsp maple syrup

Details

Servings 14

Preparation

Step 1

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 for peach halves into 1/2-inch pieces.

3. For dressing, remove 1 tsp zest and squeeze 1/2 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.