Roasted Stone Fruit and Arugula Bow Tie Pasta Salad

When I was first invited to create a salad for the Hodgson Mill Summer Pastabilities campaign, I knew I wanted to make something that was really special.  I make so many really delicious pasta salads, but I wanted to try to create something new. Summer really means the freshest fruits and vegetables and nothing says summer like a juicy peach, apricot, or plum. I decided that was the way I wanted to go, so here’s what I did for a Roasted Stone Fruit and Arugula Bow Tie Pasta Salad (with Pancetta!):

•  A mixture of stone fruit – I used 3 apricots, 3 peaches, 2red plums, 2 black plums, 2 nectarines and 2 white nectarines, pitted and chopped into pieces. Use whatever you like that’s readily available.
• 1 Tablespoon raw sugar
• 6 slices of pancetta, sliced thick enough to chop
• 5 oz. (or a small bunch) of arugula, washed and dried
• salt
• pepper
• Two boxes (20 oz.) Hodgson Mill Whole Wheat Bow Tie Pasta
• 1 large shallot chopped
• 3 Table spoons of honey (local, raw is best)*
• 1/3 cup extra virgin olive oil*

Preheat the oven for 425.  Layout your fruits on a foil lined, high lipped sheet pan (there will be tons of juice!), sprinkle with the sugar and a big pinch of salt and bake.

Start checking after 20 minutes, you want them to be cooked, and starting to wrinkle, but not burnt.  Mine went for a total of 40 minutes. Set aside and allow to cool. Don’t discard the juice!

Meanwhile, chop your pancetta and crisp in a frying pan in batches,

don’t crowd the pan.  When they’re crisp, drain on paper towels and set aside.

Put up a pot of well salted water for your pasta.  When it’s boiling, cook the pasta according to package directions, but lean to the side of al dente. Drain and cool, rinse and toss while cooling to prevent sticking.

In a mixing bowl whisk together the extra virgin olive oil, shallots and honey

In a large bowl, preferable with a sealing lid, pour all of the fruit with the juices.  Add the pasta and arugula. Pour the dressing over the whole salad and very gently toss to combine. Add salt and cracked pepper to taste. This can sit out at room temperature for quite some time – if you chill it, it’s best to let it come back to room temperature.

Please consider clicking the photo of the finished salad, just above, to vote for it on Pinterest.  Simply, click the photo and then click “like”.  If you need an invitation to Pinterest, let me know by tweeting me with the button below:

Tweet to @ChristineLeiser

*I had very sweet, juicy fruit.  If yours doesn’t have enough juice or is more tart than sweet, adjust the honey and olive oil to suit.

http://ColorMePink.com
Committed to bringing delicious,
whole food, meal ideas to home tables.
Addicted to all things digital.
We are the Little House on the Matrix.

Read more at ColorMePink!