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Stone Fruit Pasta Salad

The most beautiful pasta salad tonight with @bgofood millet rotini, local peaches, arugula, cherries, fennel, scallions, and a lemon-poppy seed vinaigrette πŸ₯— thank you @forksoverknives for the inspiration! 😍


Ingredients:


πŸ₯— 1 box millet rotini, cooked

πŸ₯— 1/4 cup EVOO

πŸ₯— 1 tsp lemon zest

πŸ₯— 2 Tbsp lemon juice

πŸ₯— 1 Tbsp @lakanto maple syrup or honey

πŸ₯— 1 tsp Dijon mustard

πŸ₯— 2 tsp poppy seeds

πŸ₯— 2 peaches, halved, pitted and sliced

πŸ₯— 1 cup cherries, pitted and halved

πŸ₯— 1 small fennel bulb, halved, cored and cut into slivers

πŸ₯— 2 cups arugula

πŸ₯— 1 shallot, thinly sliced

πŸ₯— Sea salt to taste


Recipe:


1. Whisk the olive oil, lemon zest, lemon juice, maple syrup, Dijon mustard, and poppy seeds in a small bowl.


2. Combine pasta, arugula, fruits, fennel, and shallots. Drizzle over dressing. Fold mixture together, and season with sea salt.

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