APRICOT PASTA SALAD

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This unusual, summery pasta salad recipe comes courtesy of the California Apricot Council. I love apricots, and will be trying this once fresh ones come into season. If you can't find fresh apricots, canned ones might make a suitable substitute. NOTE: Cooking time is for the pasta. If you chop the veggies while the pasta cooks and cools, and use store-bought rotisserie chicken, this can be a snap to put together.

Provided by Lynne M

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces fusilli (corkscrew pasta)
6 fresh apricots, cut into quarters (3/4 pound)
1 whole chicken breast, cooked and shredded
2 small zucchini, julienned (1/2 pound)
1 red bell pepper, julienned
1 tablespoon chopped fresh basil or 2 teaspoons dried basil
2 fresh apricots, pitted and cut into pieces
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 cup vegetable oil

Steps:

  • DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.
  • PASTA: Cook pasta as package directs; drain and let cool.
  • Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 414.2, Fat 21.2, SaturatedFat 3.8, Cholesterol 46.4, Sodium 54.4, Carbohydrate 36, Fiber 3.6, Sugar 12.4, Protein 20.9

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