Grilled Peach, Blueberry and Arugula Pasta Salad


1/4 C olive oil
1/4 C lemon juice
4 tsp. dijon mustard
2 garlic cloves, minced

** another option for the dressing would be to eliminate the lemon juice, mustard and garlic. Instead add 2 Tbsp. white vinegar and 2 teaspoons honey to the olive oil.

4 ripe peaches, cut in half, pits removed
5 oz fresh arugula
1 pint fresh blueberries
12 oz. organic brown rice pasta

Cook pasta according to package instructionw. Next, make the dressing. In a small bowl or jar, whisk together dressing ingredients. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about eight minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
Place salad ingredients (inclucing cooked pasta) in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.