Peach Pasta Salad

This is a recipe that I have been making for years. It was always a favorite of my kids, and now the grandkids love it as well. Goes great at any summer barbecue. I sometimes use mangos instead of the peach. If fresh basil and thyme are available, the recipe is even better.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 374 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup white sugar
• ½ teaspoon ground black pepper
• 2 tablespoons white vinegar
• ½ cup chopped fresh parsley
• 1 tablespoon dried thyme
• ½ cup sliced celery
• ½ cup chopped red bell pepper
• 1 teaspoon curry powder
• 8 slices bacon
• 6 green onions, chopped
• 1 cup canola oil
• 4 cloves garlic, peeled
• 1 ½ tablespoons dried basil
• ½ cup uncooked shell pasta
• 4 peaches, peeled and cut into chunks

Recipe Instructions

Step 1

Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Step 2

Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon and set aside.

Step 3

Fill a pot with lightly salted water and bring to a boil. Stir in the shell pasta and return to a boil; cook the pasta uncovered over medium heat, stirring occasionally, until cooked through but still slightly firm, about 13 minutes.

Step 4

Rinse pasta thoroughly in cold water several times to chill, and drain well.

Step 5

Place the vinegar, sugar, basil, thyme, garlic, salt, curry powder, and black pepper into the pitcher of a blender; blend on high speed until smooth. Reduce blender speed to low and slowly pour the canola oil into the blender to make a creamy dressing.

Step 6

Place the bacon, cooked pasta, peaches, parsley, celery, red bell pepper, and green onions into a large salad bowl and toss to combine.

Step 7

Pour the dressing over the salad and toss again to coat with dressing.

Step 8

Refrigerate salad for 1 hour before serving.