Peach Pasta Salad With Fresh Herb Vinaigrette

• 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
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sugar
• 1/2 cup fresh basil
• 1/2 cup fresh parsley
• 1/4 cup olive oil
• Salad:
• 1/2 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
• 1/2 cup toasted walnuts or hazelnuts, coarsely chopped
• 1/2 cup Jarlsberg, Madrigal, or other mild cheese, cut into cubes

1. 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. 2. Chop all veggies and peaches into 1 to 2 inch strips.
3. 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. 4. Divide the salad among 4 bowls, then sprinkle with nuts and garnish with basil sprigs, if desired.

dressing, garlic, celery, balsamic vinegar, champagne vinegar, thyme, ubc, fresh basil, fresh parsley, ubc, salad, short pasta, red bell peppers, stalks celery, fennel, peaches, walnuts, cheese

Taken from www.epicurious.com/recipes/member/views/peach-pasta-salad-with-fresh-herb-vinaigrette-1206294 (may not work)