Peach Pasta Salad Recipe
- 8 slices bacon
- 1/2 cup uncooked shell pasta
- 2 tablespoons white vinegar
- 1/4 cup white sugar
- 1 1/2 tablespoons dried basil
- 1 tablespoon dried thyme
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground black pepper
- 1 cup canola oil
- 4 peaches, peeled and cut into chunks
- 1/2 cup chopped fresh parsley
- 1/2 cup sliced celery
- 1/2 cup chopped red bell pepper
- 6 green onions, chopped
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon and set aside.
- 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.
- Rinse pasta thoroughly in cold water several times to chill, and drain well.
- 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.
- Place the bacon, cooked pasta, peaches, parsley, celery, red bell pepper, and green onions into a large salad bowl and toss to combine.
- Pour the dressing over the salad and toss again to coat with dressing.
- Refrigerate salad for 1 hour before serving.
