Stone Fruit Pasta Salad with Fennel

Name: Stone Fruit Pasta Salad with Fennel
Prep time: 20 min
Total time: 30 min
Ingredients: 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

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Prep Time: 20 minutes

Total: 30 minutes

Step 1

Cook pasta according to package directions; drain. Run under cold water to cool; drain well.

Step 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.

Step 3

In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.

Stone Fruit Pasta Salad with Fennel

Prep Time: 20 minutes

Total: 30 minutes

Ingredients

Instructions

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