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Arugula and Peach Pasta Salad

This Arugula and Peach Pasta Salad is flavorful, fresh and vibrant. If you're looking for a simple yet amazingly delicious summer salad, look no further!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: cavatappi, couscous salad, donut peach, peach, sprouts, sprouts farmers market
Servings: 4 people

Ingredients

  • 1/3 lb. cavatappi pasta
  • 1 15 oz. can chickpeas drained and rinsed
  • 1 tsp. avocado oil
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ¼ tsp garlic powder
  • ½ tsp. sweet paprika
  • 4 cups (lightly packed) arugula
  • Juice of 1 lemon
  • 1 ½ donut peaches pit removed and thinly sliced
  • 3 tbsp. finely chopped shallot
  • 2 tbsp. fresh dilled finely chopped
  • 1 cup cherry or grape tomatoes halved
  • 1 avocado diced
  • 1 tbsp. hemp seed hearts

Creamy Agave-Mustard Dressing (makes extra)

  • 2 tbsp. +1 tsp. agave nectar
  • 3 tbsp. vegan mayo
  • 1 tbsp. + 2 tsp. olive oil
  • 2 tbsp. +1 tsp. white wine vinegar
  • 1 ½ tsp. stone ground mustard
  • 1 ½ tsp. dijon mustard
  • ¾ tsp. kosher salt
  • ¾ tsp. pepper
  • ¼ tsp. garlic powder

Instructions

  • Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
  • Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
  • Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).
  • Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas, and serve with remaining dressing and lemon wedges on the side.