Peach Pasta Salad Recipes

DEBBIE'S PEACH PASTA SALAD

Steps:

• Combine all the dressing ingredients in a jar and shake well. Store in the fridge until needed.
• To make the salad, mix all the ingredients together in a bowl and pour over the dressing.
• Stir to combine.

PEACH PASTA SALAD

Steps:

• 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.

PEACH SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

PEACH CAPRESE SALAD

Steps:

• Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.