Grilled Peach and Blueberry Salad



4 cups multigrain penne pasta

4 firm, ripe peaches, halved and pitted

3 lemons

4 teaspoons Dijon mustard

4 cloves garlic, minced

One 5 Oz. package fresh baby arugula

2 cups fresh blueberries

Sea salt, to taste

Pepper, to taste

4 teaspoons pure maple syrup


Cook pasta according to package directions, then drain.

Rinse pasta with cold water, then drain again, then chill until needed.

Place four peach halves, cut sides down, on a preheated grill rack.

Grill, covered, over medium-high for 8 minutes or until grill marks appear, then set aside to cool.

Cut the remaining four peach halves into 1/2" pieces.

For dressing, remove 1 tsp zest and squeeze 1/2 cup juice from lemons.

In a large bowl whisk together lemon zest, juice, mustard, and garlic.

Remove half of the dressing, then set aside.

Add pasta, chopped peaches, arugula, and blueberries to bowl with the dressing, then toss to coat.

Season with salt and pepper.

Top servings with grilled peach halves and drizzle with maple syrup.

Pass the reserved dressing. Enjoy!

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