Ingredients
8bacon,sliced
½cupshell pasta,uncooked
2tbspwhite vinegar
¼cupwhite sugar
1½tbspbasil,dried
1tbspthyme,dried
4garlic cloves,peeled
1tspsalt
1tspcurry powder
½tspblack pepper,ground
1cupcanola oil
4peaches,peeled, cut into chunks
½cupparsley,fresh, chopped
½cupcelery,sliced
½cupred bell pepper,chopped
6green onions,chopped
Preparation
Place the bacon in a large, deep skillet and cook over medium-high heat for about 10 minutes, turning occasionally until evenly browned.
Drain the bacon slices in 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 for about about 13 minutes over medium heat, stirring occasionally, until cooked through but still slightly firm.
Rinse the 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 the blender speed to low and slowly pour in 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.
