Pasta Apricot Salad

This refreshing Pasta Apricot Salad is a perfect balance of sweet and savory flavors, making it an ideal choice for warm weather gatherings or light weeknight dinners. The dish combines tender fusilli pasta with crisp julienned zucchini, sweet ripe apricots, and crunchy red bell peppers. The homemade apricot basil dressing ties everything together with a bright, fruity tang and herbal freshness. It&# 226;ÂÂs a colorful, nutritious meal that feels both elegant and comforting. Serve it chilled for a picnic or at room temperature as a side dish. With its vibrant colors and light texture, this salad is sure to be a hit with family and friends alike.

Cooking Method: Boiling

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 163.4

Description

This refreshing Pasta Apricot Salad is a perfect balance of sweet and savory flavors, making it an ideal choice for warm weather gatherings or light weeknight dinners. The dish combines tender fusilli pasta with crisp julienned zucchini, sweet ripe apricots, and crunchy red bell peppers. The homemade apricot basil dressing ties everything together with a bright, fruity tang and herbal freshness. It&# 226;ÂÂs a colorful, nutritious meal that feels both elegant and comforting. Serve it chilled for a picnic or at room temperature as a side dish. With its vibrant colors and light texture, this salad is sure to be a hit with family and friends alike.

Ingredients

4 oz Fusilli (corkscrew) pasta
1/2 lbs Zucchini, cut into julienned
3/4 lbs Fresh ripe apricots, cut -strips (1 large or 2 small)

Directions

1
Cook fusilli pasta in a large pot of boiling salted water according to package instructions until al dente.
2
Drain the pasta and rinse with cold water to stop the cooking process; let it cool completely.
3
While the pasta cools, prepare the vegetables: julienne the zucchini, cut the red bell pepper into thin strips, and slice the fresh apricots.
4
In a blender, combine 2 pitted fresh apricots, 2 tablespoons white wine vinegar, and 1 tablespoon sugar.
5
Blend the apricot mixture until smooth.
6
With the blender running, slowly drizzle in 1/4 cup vegetable oil until the dressing is thick and emulsified.
7
Stir 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil) into the dressing.
8
In a large bowl, combine the cooled pasta, julienned zucchini, red bell pepper strips, apricot slices, and cooked chicken (if using).
9
Pour the fresh apricot basil dressing over the salad ingredients.
10
Toss gently until all ingredients are evenly coated with the dressing.
11
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 163.4kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 37.5g13%
Dietary Fiber 6.8g28%
Sugars 31.3g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the chicken breast or substitute with grilled tofu or chickpeas.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so add a splash of water or extra dressing before serving if needed.

If fresh apricots are not in season, you can substitute with high-quality dried apricots, rehydrated in warm water for 10 minutes before blending.

To add extra crunch, consider tossing in toasted pine nuts or slivered almonds just before serving.

Make sure the pasta is completely cool before adding the dressing to prevent wilting the fresh vegetables.

Keywords: apricot, pasta salad, summer salad, italian salad, vegan pasta, basil dressing, zucchini, bell pepper, light lunch, picnic food, fresh apricots, fusilli, healthy dinner, no-cook dressing, vegetable pasta, fruit salad, herb dressing, easy recipe, family meal, colorful dish, refreshing

Read it online: https://www.chefs-mate.com/recipe/pasta-apricot-salad/