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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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

374.1 calories; protein 5.1g 10% DV; carbohydrates 17.6g 6% DV; fat 32.2g 50% DV; cholesterol 10mg 3% DV; sodium 515mg 21% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/10/2016
This was delicious! Made it for the first time for company and it got rave reviews! Used nectarines 'cause the store was out of peaches (go figure!) - they did not brown (which I was concerned about cutting them up in the morning and serving for dinner. Only thing I changed was that I used vegetable oil - didn't have canola and used a little more pasta then what is called for...I blame my addiction to carbs! ha! Delicious and different! Read More
(2)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2016
This was delicious! Made it for the first time for company and it got rave reviews! Used nectarines 'cause the store was out of peaches (go figure!) - they did not brown (which I was concerned about cutting them up in the morning and serving for dinner. Only thing I changed was that I used vegetable oil - didn't have canola and used a little more pasta then what is called for...I blame my addiction to carbs! ha! Delicious and different! Read More
(2)
Rating: 5 stars
06/02/2016
This is amazing! Really worth getting out the blender and making the dressing. I didn't have the bacon but used cooked chicken in its place. Wow!!! They should bottle this dressing--I'd eat it everyday!:) Read More
(1)
Rating: 4 stars
07/20/2017
My husband doesn't usually like fruit a non-fruit salad but he ended up taking a third helping of this salad. The dressing was super amazing. The curry powder adds a nice accent to the basil. I used fresh basil and only added peas for the veggie. My kids mostly yucked it but i think that's just them. I plan on making it again and maybe their taste buds will be grown up by then. Read More
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Rating: 5 stars
12/29/2016
I turned this recipe into a potato salad by using steam-cooked orange-fleshed sweet potatoes in place of the pasta. I also added a cup of peas. The dressing is fragrant & delicious. It makes for an extremely pretty colourful veggie-packed and absolutely delicious salad. Thanks for sharing this keeper of a recipe. Read More