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

Cook pasta

Bring a large pot of water to a boil. Add pasta and cook pasta al dente according to the package instructions.

Proceed with the rest of the recipe while the pasta is cooking.

When the pasta is done, drain. Keep the drained pasta in the same pot where you cooked it.

Make salad dressing

Combine all salad dressing ingredients in a mason jar. Whisk well with a spoon, until emulsified.

Salad assembly

In a pot where you cooked and drained the pasta, combine warm, cooked, and drained pasta together with arugula, half of the crumbled feta cheese, and the salad dressing. Mix well.

Add sliced peaches. Toss to combine.

When serving, distribute the salad into large individual deep salad bowls or pasta bowls.

Top each individual portion with the remaining half of crumbled Feta cheese and halved pitted cherries. The cherries are added last so that they don’t color the salad too much.