Ingredients

Pasta with Peaches, Raspberries and Blueberries with Peach Vinaigrette

1 pound farfalle, cooked according to package directions, drained and chilled

3 medium ripe peaches (halved, pitted and cut into thin slices)

2 cups fresh or frozen (unsweetened and thawed) raspberries

2 cups fresh or frozen (unsweetened and thawed) blueberries*

1 cup celery (trimmed, peeled and finely chopped)

1/2 cup Macadamia nuts, coarsely chopped

Peach Vinaigrette

1 medium peach (peeled, pitted and coarsely chopped)

1/4 cup Macadamia nut oil

2 Tablespoons fresh lemon juice

2 Tablespoons unseasoned rice vinegar

1 teaspoon honey, or to taste

1/4 teaspoon ground white pepper, or to taste

Preparation

  • For best results and to prevent blueberries from bleeding, prepare this salad at serving time.

For Vinaigrette

Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.

In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.

Serve immediately.