Pasta With Peaches, Raspberries And Blueberries

• Pasta with Peaches, Raspberries and Blueberries with Peach Vinaigrette
• 1toundttfarfalle, cooked according to package directions, drained and chilled
• 3tediumtipe peaches (halved, pitted and cut into thin slices)
• 2tupsttfresh or frozen (unsweetened and thawed) raspberries
• 2tupsttfresh or frozen (unsweetened and thawed) blueberries*
• 1tupttcelery (trimmed, peeled and finely chopped)
• 1/2tupttMacadamia nuts, coarsely chopped
• Peach Vinaigrette
• 1tediumteach (peeled, pitted and coarsely chopped)
• 1/4tupttMacadamia nut oil
• 2tablespoonstresh lemon juice
• 2 tablespoonstnseasoned rice vinegar
• 1teaspoontoney, or to taste
• 1/4teaspoontround white pepper, or to taste

1. * For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
2. For Vinaigrette
3. 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.
4. 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.
5. Serve immediately.

pasta with peaches, directions, peaches, raspberries, blueberries, celery, nuts, vinaigrette, nut oil, lemon juice, rice vinegar, honey, white pepper

Taken from www.epicurious.com/recipes/member/views/pasta-with-peaches-raspberries-and-blueberries-1206817 (may not work)