PEACH PASTA SALAD WITH FRESH HERB VINAIGRETTE

PEACH PASTA SALAD WITH FRESH HERB VINAIGRETTE image

Yield Makes 4 Main Dish Servings

Number Of Ingredients 19

Dressing:
 1 garlic clove
 4-inch celery stalk
 1/8 cup Balsamic vinegar
 1/8 cup citrus champagne vinegar, or white wine vinegar with 1 tablespoon fresh orange juice
 ½ teaspoon dried thyme
 ¼ teaspoon sugar
 ½ cup fresh basil
 ½ cup fresh parsley
 ¼ cup olive oil
Salad:
 ½ pound short pasta, such as penne, cooked and cooled
 2 red bell peppers, seeded and cut into short strips
 3 stalks celery, chopped
 1 fennel bulb, white part only, cut into short strips
 3 fresh peaches (or nectarines), halved, pitted, and
cut into cubes
 ½ cup toasted walnuts or hazelnuts, coarsely chopped
 ½ cup Jarlsberg, Madrigal, or other mild cheese, cut into cubes

Steps:

1. Combine all of the dressing ingredients in a food processor and blend until smooth. Season to taste with salt and pepper. (Can be made 1 day ahead.) 2. Chop all veggies and peaches into 1 to 2 inch strips. 3. Combine all the salad ingredients (except nuts) in a large bowl. Pour dressing over salad and season the salad with salt and black pepper. 4. Divide the salad among 4 bowls, then sprinkle with nuts and garnish with basil sprigs, if desired.