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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 374 calories; protein 5.1g; carbohydrates 17.6g; fat 32.2g; cholesterol 10mg; sodium 515mg.
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