Stone Fruit Pasta Salad with Fennel

forksoverknives.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

3 cups dry whole grain rotini or bow-tie pasta (9 oz.)

½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained

1 teaspoon lemon zest

2 tablespoons lemon juice

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

2 teaspoons poppy seeds

2 nectarines, halved, pitted, and thinly sliced

2 cups fresh sweet cherries (12 oz.), pitted and halved

1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)

2 cups fresh baby arugula

¼ cup thinly sliced shallots

Sea salt, to taste

Directions at forksoverknives.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer