The Pioneer Woman Tasty Kitchen
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Apricot Pasta Salad

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Level: Easy

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Description

A sweet and savory summertime pasta salad. Made with fresh apricots, zucchini, sweet bell pepper and basil, then drizzled with an apricot basil dressing.

Ingredients

  • 6 ounces, weight Corkscrew Or Penne Pasta
  • 6 whole Fresh Apricots, Pitted, Sliced
  • 2 whole Small Zucchini, Sliced
  • 1 whole Red Bell Pepper, Diced
  • 1 Tablespoon Basil-fresh Chopped
  • 2 cups Salad Greens (optional)
  • FOR THE APRICOT BASIL DRESSING:
  • 1 whole Apricot, Pitted, Coarsely Chopped
  • 10 Tablespoons White Vinegar
  • ½ Tablespoons Sugar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Basil, Sliced

Preparation

Cook pasta according to package directions, rinse in cold water, drain and let cook. Combine pasta, apricots, zucchini, red pepper and basil in a bowl. Toss with dressing and serve on salad greens, if desired.

For the dressing: Combine apricot, vinegar and sugar in a blender and whirl until blended. With blender running, slowly add oil until thick and smooth. Stir in basil. Serve over pasta salad.

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