Pasta Salads recipes

Course : Pasta Salads
Serves: 4

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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)

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

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.