Grilled Peach and Blueberry Pasta Salad

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed. 2. Place four peach halves, cut sides down, on grill rack. Grill, covered, over medium-high 8 minutes or until grill marks appear; cool. Cut remaining four peach halves into ½-inch pieces. 3. For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons. In a large bowl whisk together lemon zest and juice, mustard, and garlic. Remove half of the dressing; set aside. Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat. Season with salt and pepper. 4. Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.