Stone Fruit Pasta Salad with Fennel

Cook pasta according to package directions; drain. Run under cold water to cool; drain well. 2. Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through mustard). Cover and blend until smooth, adding water, 1 Tbsp. at a time, until drizzling consistency. Stir in poppy seeds. 3. In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.