250g uncooked spiral pasta
4 rashers of bacon, chopped
2 fresh peaches, peeled and sliced
6 spring onions, thinly sliced
1 cup thinly sliced celery (approx. 2 sticks)
⅓ cup Continental parsley leaves
½ cup olive or vegetable oil
⅓ cup white wine vinegar
2 tbsp caster sugar
¼ cup basil leaves, finely chopped
1½ tsp thyme leaves, finely chopped
1 tsp curry powder
2 garlic cloves, crushed
salt and pepper to taste
1 Cook pasta in a large saucepan of salted boiling water until just tender, as per packet instructions. Drain and cool.
2 Cook bacon in a non-stick frying pan over a medium heat until golden and crisp. Transfer to a plate covered with paper towel. Combine pasta, bacon, peaches, onion, celery and parsley leaves in a large bowl. Transfer to a serving platter or bowl. Add dressing just before serving.
3 To make dressing, combine oil, vinegar, sugar, basil, thyme, curry powder, garlic and salt and pepper in a large jar or jug.