pasta apricot salad

Categories
Salads
Pasta
Poultry
Yield
4 servings
MeasureIngredient
4 ounces Fusilli (corkscrew) pasta
¾ pounds Fresh ripe apricots, cut into quarters ( 5-6 apricots)
Whole chicken breast, boned, skinned, cooked and shredded
½ pounds Zucchini, cut into julienned strips (1 large or 2 small)
Red bell pepper, cut into julienned strips
3 tablespoons Chopped fresh basil or 1 tbsp dry basil

Fresh apricot basil dressing

Cook pasta in boiling water for 10-20 minutes or as package directs.

Drain and let cool. (you'll get about 2 cups pasta) Combine pasta,apricots, chicken, zucchini, red pepper and basil in bowl. Pour Fresh Apricot Basil Dressing over. Toss gently.

FRESH APRICOT BASIL DRESSING Combine 2 fresh ripe apricots (pitted), 2 tbsp whi\te wine vinegar, and 1 tbsp sugar in electric blender; whir until blended. Continue whirring, slowly adding ¼ cup vegetable oil. Whir until thick and smooth. Stir in 1 tbsp chopped fresh basil or 1 tsp dry basil. Makes 1 cup. Serves 4.

Origin: Cookbook Digest Sept/Oct 1993 Shared by: Sharon Stevens

Similar recipes

Random recipe of the day

Creamy carrot and broccoli slaw

Follow us

 Subscribe in a reader