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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. PASTA: Cook pasta as package directs; drain and let cool.
3. Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.
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