Apricot Pasta Salad
Grrrrrgh!
Course : Pasta Salads
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 Ounces fusilli (corkscrew) pasta
6 medium fresh apricots (3/4 LB), cut into quarters
1 whole chicken breast, cooked and shredded
2 small zucchini (1/2 LB), julienned
1 medium red bell pepper, julienned
1 Tablespoon chopped fresh basil or 2 tsp dried
1 bunch Apricot Basil Dressing (recipe follows)
 

Preparation:

1. Cook pasta as package directs; drain and let cool.

2. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

APRICOT BASIL DRESSING

1. Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.

2. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.

3. Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil. Makes 1 cup

 

Nutritional Information:

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.