Grilled Peach And Blueberry Salad

Ingredients

4 cups dried multigrain penne pasta

4 firm, ripe peaches, halved and pitted

3 lemons

4 teaspoons Dijon mustard

4 cloves garlic, minced

1 5-oz. package fresh baby arugula

2 cups fresh blueberries

Sea salt, to taste

Freshly ground black pepper, to taste

4 teaspoons pure maple syrup

Directions

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.
Place four peach halves, cut sides down, on grill rack.
Grill, covered, over medium-high 8 minutes or until grill marks appear; cool.
Cut remaining four peach halves into ½-inch pieces.
For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons.
In a large bowl whisk together lemon zest and juice, mustard, and garlic.
Remove half of the dressing; set aside.
Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat.
Season with salt and pepper.
Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.

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