Toss together this wonderfully made salad. The unique flavor of apricot pairs perfectly with the basil. Also, you get a piece of everything from this pasta salad. It’s a refreshing dish to try out. And don’t forget to top it with that sweet and aromatic apricot-basil dressing.
How To Make Apricot Pasta Salad
Ingredients
For the Pasta Salad:
- 4 oz fusilli, corkscrew pasta
- ¾ lb apricots, cut into quarters, fresh
- 1 whole chicken breast, cooked and shredded
- ½ lb zucchini, julienned, small
- 1 red bell pepper, julienned
- 2 tsp dried Apricot Basil Dressing, or 1 tbsp. chopped fresh basil
For the Apricot-Basil Dressing:
- 2 apricots, pitted,ripe
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- ¼ cup vegetable oil
- 1 tbsp basil , or 1 tsp. dried basil, chopped, fresh
Instructions
Pasta Salad
- Cook pasta as package directs; drain and let cool.
- Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.
- Toss with dressing.
Apricot-Basil Dressing:
- Combine apricots, white wine vinegar and sugar in a blender and whirl until blended.
- With blender running, slowly add vegetable oil until think and smooth.
- Stir in fresh or dried basil.
Nutrition
- Sugar: 17g
- :
- Calcium: 35mg
- Calories: 406kcal
- Carbohydrates: 41g
- Cholesterol: 36mg
- Fat: 19g
- Fiber: 4g
- Iron: 2mg
- Potassium: 760mg
- Protein: 18g
- Saturated Fat: 2g
- Sodium: 75mg
- Vitamin A: 3232IU
- Vitamin C: 60mg
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