Tri-Color Rotini Pasta Salad with Peaches and Basil

Tri-Color Rotini Pasta Salad with Peaches and Basil

"Chopped grilled peaches, celery, green onions, and crumbled bacon are tossed with tri-color rotini and a basil-curry dressing for a sensational pasta salad."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 435 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Cook pasta according to package directions. Toss with 1 tablespoon olive oil; set aside.
  2. Grill peaches on barbecue grill or grill pan until lightly caramelized and browned. Cool, then slice.
  3. To make dressing, gently saute garlic in olive oil until yellow. Combine the olive oil and garlic with vinegar, sugar, chopped basil, curry powder, and salt and pepper. Mix well. Refrigerate until needed.
  4. To make salad, mix peaches, pasta and remaining ingredients together in a bowl. Add dressing. Stir to combine.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

This is quite bland which worked nicely when I served it with maple salmon. Since there was leftovers I added a little olive oil and balsamic vinegar, nice but not great. Don't think I would m...