Apricot Pasta Salad Recipe

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.

Apricot Pasta Salad Recipe

How To Make Apricot Pasta Salad

Prep: 10 mins
Cook: 13 mins
Total: 23 mins


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


Pasta Salad

  1. Cook pasta as package directs; drain and let cool.
  2. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.
  3. Toss with dressing.

Apricot-Basil Dressing:

  1. Combine apricots, white wine vinegar and sugar in a blender and whirl until blended.
  2. With blender running, slowly add vegetable oil until think and smooth.
  3. Stir in fresh or dried basil.


  • 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
Nutrition Disclaimer
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