Apricot Pasta Salad


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The unique flavor of apricot pairs perfectly with the basil making a refreshing summer salad.

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  • 4 oz. fusilli (corkscrew) pasta
  • 3/4 lb. fresh apricots, cut into quarters
  • 1 whole chicken breast, cooked and shredded
  • 1/2 lb. small zucchini, julienned
  • 1 red bell pepper, julienned
  • 2 tsp dried Apricot Basil Dressing (recipe follows) or 1 Tbs. chopped fresh basil
  • Apricot-Basil Dressing
  • 2 ripe apricots, pitted
  • 2 Tbs. white wine vinegar
  • 1 Tbs. sugar
  • 1/4 C. vegetable oil
  • 1 Tbs. chopped, fresh basil or 1 Tsp. dried basil

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Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Yield: 4 servings

Dressing: Combine apricots, white wine vinegar and sugar in a blender and whirl until blended. With blender running, slowly add vegetable oil until think and smooth. Stir in fresh or dried basil.

Yield: 1 cup

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