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Grilled Peach and Blueberry Pasta Salad

Makes 7 servings or 14 cups

Macros: 199 cal, fat 1g, carbs 45g, protein 6g, fibre 4 g


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


  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.

  2. 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.

  3. 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.

  4. Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.

  5. Add Protein of choice.

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