Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

374 calories; protein 5.1g; carbohydrates 17.6g; fat 32.2g; cholesterol 10mg; sodium 515mg. Full Nutrition
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