Ingredients

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

Preparation

  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.