Apricot Pasta Salad

Submitted by Lynne the Pirate Queen

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• SALAD

• 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

• APRICOT BASIL DRESSING

• 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.