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.