Grilled Peach and Blueberry Pasta Salad
Grilled peaches and blueberries in a pasta salad? Yes, please! This cold pasta salad—which also happens to be whole-food plant-based—is perfect for summer.
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Cooking tools:
- Grill
- Microplane
- Citrus press
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Serving bowl
- Plate
- Spoon
Ingredients
- 4 cups dried multigrain penne pasta
- 4 firm, ripe peaches, halved and pitted
- 3 lemons
- 4 teaspoons Dijon mustard
- 4 cloves garlic, minced
- 1 5-oz. package fresh baby arugula
- 2 cups fresh blueberries
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 teaspoons pure maple syrup
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