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“This unusual, summery pasta salad recipe comes courtesy of the California Apricot Council. I love apricots, and will be trying this once fresh ones come into season. If you can't find fresh apricots, canned ones might make a suitable substitute. NOTE: Cooking time is for the pasta. If you chop the veggies while the pasta cooks and cools, and use store-bought rotisserie chicken, this can be a snap to put together.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.
  2. PASTA: Cook pasta as package directs; drain and let cool.
  3. Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.

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