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
US Customary – Metric
Instructions
Cook pasta
Bring a large pot of water to a boil. Add pasta and cook pasta al dente according to the package instructions.
Proceed with the rest of the recipe while the pasta is cooking.
When the pasta is done, drain. Keep the drained pasta in the same pot where you cooked it.
Make salad dressing
Combine all salad dressing ingredients in a mason jar. Whisk well with a spoon, until emulsified.
Salad assembly
In a pot where you cooked and drained the pasta, combine warm, cooked, and drained pasta together with arugula, half of the crumbled feta cheese, and the salad dressing. Mix well.
Add sliced peaches. Toss to combine.
When serving, distribute the salad into large individual deep salad bowls or pasta bowls.
Top each individual portion with the remaining half of crumbled Feta cheese and halved pitted cherries. The cherries are added last so that they don’t color the salad too much.
