Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula

This Stone Fruit Salad is a fresh and colorful celebration of summer on a plate. With juicy peaches, sweet cherries, peppery arugula, creamy feta, and tender bow-tie pasta, it’s a delightful blend of textures and flavors. Tossed in a bright honey-lemon dressing, this salad is both refreshing and satisfying—perfect for warm weather meals, potlucks, and quick weeknight dinners.

Why You’ll Love This Recipe

Fresh and Seasonal
I love making this salad when peaches and cherries are at their peak. Their natural sweetness pairs perfectly with the tangy dressing and savory feta.

Beautiful and Vibrant
It’s as stunning to look at as it is to eat. The mix of deep red cherries, golden peaches, and leafy greens makes a gorgeous presentation for any gathering.

Quick and Easy
With just a bit of chopping and pasta boiling, I can pull this together fast, especially if I’m using pre-pitted cherries or leftover cooked pasta.

Light Yet Filling
The pasta and cheese make it hearty enough for a main dish, while the fruits and greens keep it light and fresh.

Versatile for Any Occasion
Whether I’m serving it as a picnic side or enjoying it as a full meal, this salad works beautifully for casual dinners or festive summer spreads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Peaches, pitted and sliced

• Fresh sweet cherries, pitted and halved

• Bow-tie pasta (farfalle), cooked and cooled

• Arugula

• Feta cheese, crumbled

For the Honey-Lemon Dressing

• Lemon juice

• Honey

• Dijon mustard

• Olive oil

• Italian seasoning

• Salt and pepper, to taste

Directions

Step 1: Cook the Pasta
I boil the pasta in salted water until al dente, then rinse it under cold water to cool. I set it aside while prepping the rest of the salad.

Step 2: Prep the Fruit
I slice the peaches and halve the pitted cherries. I make sure the fruit is firm yet ripe for the best flavor and texture.

Step 3: Make the Dressing
In a small bowl or jar, I whisk together lemon juice, honey, Dijon mustard, olive oil, Italian seasoning, salt, and pepper until smooth and emulsified.

Step 4: Assemble the Salad
In a large mixing bowl, I combine the cooled pasta, arugula, cherries, peaches, and crumbled feta. I drizzle the dressing over the top and toss gently until everything is well coated.

Step 5: Serve
I serve the salad chilled or at room temperature, garnished with extra feta or a few fresh herbs if I’m feeling fancy.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time (for pasta): 10 minutes
Total Time: 25 minutes

Variations

• Add Protein: I like adding grilled chicken, shrimp, or even sliced prosciutto to make it a full meal.

• Swap the Greens: Baby spinach or mixed greens work well if I’m out of arugula.

• Change the Cheese: Goat cheese or mozzarella pearls are delicious alternatives to feta.

• Different Pasta: Fusilli, penne, or even orzo can be used in place of bow-tie pasta.

• More Fruit: I’ve added plums or nectarines before, and they work beautifully with the other flavors.

Storage/Reheating

Storing Leftovers
I store the salad in an airtight container in the fridge for up to 2 days. The arugula may wilt slightly, but the flavors still hold up.

Dressing Tip
If I’m making the salad ahead of time, I keep the dressing separate and toss it in just before serving to keep the greens fresh.

Freezing
This salad doesn’t freeze well due to the fresh fruit and greens, so I enjoy it fresh.

FAQs

Can I make this salad ahead of time?

Yes. I prep all the ingredients and store them separately, then assemble just before serving for the freshest result.

What’s the best pasta to use?

I like bow-tie pasta for the visual appeal and bite-sized shape, but any short pasta like penne or fusilli works well.

Can I use frozen fruit?

Fresh fruit is best for texture and taste. Frozen peaches and cherries tend to be too soft once thawed.

Is this salad gluten-free?

It can be! I just use my favorite gluten-free pasta and double-check the feta and dressing ingredients.

How do I pit cherries without a pitter?

I use a sturdy straw or chopstick to push the pit out through the stem end—it works surprisingly well in a pinch.

Conclusion

This Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula is everything I want in a summer dish—bright, balanced, and bursting with seasonal flavor. Whether I serve it as a side or make it the star of the meal, it’s a crowd-pleaser that never lasts long. If I’m looking for a dish that’s both fresh and satisfying, this one checks every box.

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