Apricot Pasta Salad
Prep time
Cook time
Total time
A sweet and savory summertime pasta salad. Made with fresh apricots, zucchini, sweet bell pepper and basil, than drizzled with an apricot basil dressing.
Serves: 9 cups / serves 6
  • 4 ounces of corkscrew or penne pasta
  • 6 fresh apricots, seeded , sliced
  • 2 small zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 tbsp. basil, fresh, chopped
  • 2 cups of salad greens (optional)
  • **Apricot Basil Dressing**
  • 1 apricot, pitted, coarsely chopped
  • 1 tbsp. white vinegar
  • ½ tbsp. sugar
  • 2 tbsp. olive oil
  • 1 tbsp. basil, sliced
  1. 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 Apricot Basil Dressing Salad and serve on salad greens, if desired.
  2. **Apricot Basil Dressing**
  3. 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.
Calories per serving: 140.7, Fat: 5, Cholesterol: 0, Sodium: 7.5, Potassium: 285, Carbs: 21, Fiber: 4.1, Sugar: 7.2, Protein: 3.6
Nutrition Information
Serving size: 1½ cups
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/05/27/apricot-pasta-salad-fruit-vegetable-storage-chart/