Chilled Mediterranean Spiral Pasta Salad with Grilled Stone Fruits

Ingredients

- 8 oz spiral pasta
- 1 cup cheese stuffed pasta
- 1 cup cooked white beans
- 1 cup cooked black beans
- 1 cup cooked kidney beans
- 1 cup cooked garbanzo beans
- 4 slices summer sausage, chopped
- 4 oz feta cheese, crumbled
- 4 oz goat cheese, crumbled
- 1/2 cup Parmesan cheese, grated
- 1 bunch fresh basil, chopped
- 1/2 cup basil pesto
- 2 peaches, pitted and quartered
- 2 plums, pitted and quartered
- 1 cup cherries, pitted and halved
- 1 large tomato, diced
- 1 cucumber, diced
- 1 Serrano pepper, finely chopped
- 2 medium potatoes, boiled and diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup green onions, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp rice vinegar
- 2 tbsp honey
- 2 ears corn, grilled and kernels removed
- 1 zucchini, grilled and sliced
- 3 tbsp fresh dill, chopped
- 2 tbsp parsley, chopped
- 1 tbsp rosemary, chopped
- 3 cloves garlic, minced
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup nix chopped olives
- 1/2 cup pine nuts, toasted
- Salt and black pepper, to taste
- 1 avocado, diced
- 1/4 cup lemon juice
- 1/2 cup roasted red peppers, sliced

Instructions

1. Prepare the Spiral Pasta:
- Cook the spiral pasta and cheese stuffed pasta according to package instructions in salted boiling water until al dente, approximately 8-10 minutes.
- Drain and rinse under cold water to stop cooking, then set aside.

2. Grill the Stone Fruits and Vegetables:
- Preheat grill or stove-top grill pan over medium heat.
- Toss peaches, plums, and cherries in 1 tablespoon of olive oil. Grill for 2-3 minutes per side until slightly charred. Remove and let cool.
- Toss zucchini and corn with 1 tablespoon of olive oil. Grill zucchini for about 2 minutes each side and grill corn until kernels are slightly charred. Remove, cool, and cut the kernels from the cob.

3. Prepare the Dressing:
- In a small bowl, whisk together the remaining olive oil, lemon juice, rice vinegar, honey, minced garlic, and rosemary. Season with salt and pepper to taste.

4. Assemble the Salad:
- In a large bowl, combine cooked pasta, beans, summer sausage, feta, goat cheese, Parmesan, basil, pesto, and all chopped vegetables (tomato, cucumber, Serrano pepper, potatoes, bacon, green onions).
- Gently fold in grilled fruits and vegetables, avocado, olives, toasted pine nuts, dill, parsley, and Cotija cheese.
- Pour dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.

5. Chill and Serve:
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. For best results, chill for up to 2 hours.
- Just before serving, optionally garnish with additional fresh herbs and a sprinkle of Parmesan cheese.

Preparation & Cooking Times

- Preparation Time:
- PT30M
- 30 minutes
- Cooking Time:
- PT15M
- 15 minutes

Total Time

- PT45M
- 45 minutes

Type of Dish

- Lunch

Keywords

- Mediterranean pasta salad
- grilled fruit salad
- summer lunch recipe
- vegetarian salad
- fresh basil pesto
- chilled pasta dish
- easy lunch ideas
- spiral pasta recipe
- gourmet salad
- stove-top cooking

Recipe Yield

- Feeds 4 adults

Calories

- 2,100 total calories

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