A delicious, colorful main dish pasta salad
with diced cooked chicken, wedges of fresh apricot, julienned
zucchini and red bell pepper dressed in a fresh apricot and basil
dressing.
Apricot-Chicken Pasta
Salad
- 4 ounces fusilli (corkscrew) pasta
6 fresh apricots (3/4 pound), cut into quarters
1 whole chicken breast, cooked and shredded
2 small zucchini (1/2 pound), julienned
- 1 red bell pepper, seeded and julienned
1 tablespoon chopped fresh basil or 2 teaspoons dried
Apricot Basil Dressing (recipe follows)
- Cook pasta as package directs; drain and
let cool.
- Combine pasta, apricots, chicken, zucchini,
red pepper, and basil in bowl. Toss with dressing.
Makes 4 servings.
Apricot Basil Dressing: Combine 2 fresh, ripe apricots (pitted), 2 tablespoons
white wine vinegar and 1 tablespoons granulated sugar in blender;
whirl until blended. With blender running, slowly add 1/4 cup
vegetable oil until thick and smooth. Stir in 1 tablespoon chopped
fresh basil or 1 teaspoon dried basil. Makes 1 cup.
Nutrition information per serving: 270
calories, 11 g protein, 27 g carbohydrates, 19 mg sodium, 15
g fat, 18 mg cholesterol, 3 g dietary fiber, 2305 IU vitamin
A, 568 mg potassium.
Recipe provided courtesy California Fresh Apricot Council.
