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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 ๐Ÿฅ— thank you @forksoverknives for the inspiration! ๐Ÿ˜


๐Ÿฅ— 1 box millet rotini, cooked

๐Ÿฅ— 1/4 cup EVOO

๐Ÿฅ— 1 tsp lemon zest

๐Ÿฅ— 2 Tbsp lemon juice

๐Ÿฅ— 1 Tbsp @lakanto maple syrup or honey

๐Ÿฅ— 1 tsp Dijon mustard

๐Ÿฅ— 2 tsp poppy seeds

๐Ÿฅ— 2 peaches, halved, pitted and sliced

๐Ÿฅ— 1 cup cherries, pitted and halved

๐Ÿฅ— 1 small fennel bulb, halved, cored and cut into slivers

๐Ÿฅ— 2 cups arugula

๐Ÿฅ— 1 shallot, thinly sliced

๐Ÿฅ— Sea salt to taste


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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