pasta apricot salad
| Measure | Ingredient |
|---|---|
| 4 ounces | Fusilli (corkscrew) pasta |
| ¾ pounds | Fresh ripe apricots, cut into quarters ( 5-6 apricots) |
| 1 | Whole chicken breast, boned, skinned, cooked and shredded |
| ½ pounds | Zucchini, cut into julienned strips (1 large or 2 small) |
| 1 | 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
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