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

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This Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula is a vibrant and refreshing summer favorite. Juicy peaches and sweet cherries mingle with peppery arugula, creamy feta, and tender bow‑tie pasta, all tossed in a zesty honey‑lemon dressing. It’s light yet substantial—perfect for picnics, quick weeknight dinners, or gorgeous potluck presentations!

Ingredients

  • 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

Instructions

  1. Boil pasta in salted water until al dente, rinse under cold water, and set aside.
  2. Slice the peaches and halve the cherries—choose fruit that’s ripe but still holds its shape.
  3. Whisk together lemon juice, honey, Dijon mustard, olive oil, Italian seasoning, salt, and pepper until emulsified.
  4. In a large bowl, combine cooled pasta, arugula, cherries, peaches, and feta.
  5. Drizzle the dressing over the salad and toss gently to coat.
  6. Serve chilled or at room temperature—garnish with extra feta or fresh herbs, if desired.

Notes

  • Add grilled chicken, shrimp, or prosciutto for added protein.
  • Swap arugula for baby spinach or mixed greens if needed.
  • Substitute goat cheese or mozzarella pearls for feta.
  • Use penne, fusilli, or orzo instead of bow‑tie pasta if you prefer.
  • Try plums or nectarines in place of peaches for a different flavor twist.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate to maintain freshness.

Nutrition

Find it online: https://recipesbyliza.com/stone-fruit-salad-with-cherries-peaches-pasta-feta-and-arugula/