Pasta With Peaches, Raspberries And Blueberries - cooking recipe

Ingredients

Pasta with Peaches, Raspberries and Blueberries with Peach Vinaigrette
1\tpound\t\tfarfalle, cooked according to package directions, drained and chilled
3\tmedium\tripe peaches (halved, pitted and cut into thin slices)
2\tcups\t\tfresh or frozen (unsweetened and thawed) raspberries
2\tcups\t\tfresh or frozen (unsweetened and thawed) blueberries*
1\tcup\t\tcelery (trimmed, peeled and finely chopped)
1/2\tcup\t\tMacadamia nuts, coarsely chopped
Peach Vinaigrette
1\tmedium\tpeach (peeled, pitted and coarsely chopped)
1/4\tcup\t\tMacadamia nut oil
2\tTablespoons\tfresh lemon juice
2 \tTablespoons\tunseasoned rice vinegar
1\tteaspoon\thoney, or to taste
1/4\tteaspoon\tground 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.