Tri-Color Rotini Pasta Salad with Peaches and Basil

• 1 (12 ounce) box Barilla Tri-Color Rotini
• 1 tablespoon olive oil
• 2 pounds peaches, pitted and halved
• Dressing:
• 1 clove garlic, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 4 tablespoons sugar
• 1 tablespoon chopped fresh basil
• 1 teaspoon curry powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1/3 cup thinly sliced celery
• 3 spring onions, thinly sliced
• 4 slices bacon, cooked and chopped

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

barilla tri, olive oil, peaches, dressing, clove garlic, extra virgin olive oil, red wine vinegar, sugar, fresh basil, curry powder, salt, parsley, celery, spring onions, bacon

Taken from allrecipes.com/recipe/tri-color-rotini-pasta-salad-with-peaches-and-basil/ (may not work)