Grilled Peach & Grana Padano Pasta Salad
by Deimante Dabravolskis
Ingredients:
- 12 oz farfalle pasta
- 2 ripe peaches, halved
- 4 cups arugula
- ¼ cup fresh basil, torn
- ½ cup toasted walnuts, roughly chopped
- 1 cup shredded Grana Padano PDO
- ½ cup freshly grated Grana Padano PDO, plus more for serving
Dressing
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
Preparation:
- Cook the farfalle according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Brush the peach halves lightly with olive oil and grill over medium-high heat for 2–3 minutes per side, until grill marks appear. Slice into wedges once cooled.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- In a large serving bowl, combine the cooled pasta, arugula, basil, grilled peaches, toasted walnuts, shredded Grana Padano PDO, and the freshly grated Grana Padano PDO.
- Pour the dressing over the salad and gently toss until evenly coated.
- Finish with another generous sprinkle of freshly grated Grana Padano PDO before serving.
