Apricot Pasta Salad With Apricot Basil Orange Dressing
Serves 2
Recipe by: PatH.
Published in: McTaste Tested
1 1/4 ounces fusilli -- (multi-colored or plain)
1/3 cups edamame (green soybeans) -- cooked and drained
1/3 cups julienned zucchini
1/3 cups roasted red pepper strips
1 tablespoons minced red onion
1 tablespoons chopped fresh basil
3 cups mixed salad greens
2 small fresh apricots -- pitted, chopped
5 ounces fish fillet or chicken breast -- (4 to 6 oz)
spices to season fish/chicken
Apricot Basil Orange Dressing:
4 tablespoons white wine vinegar
3 teaspoons Apricot spreadable fruit
2 teaspoons mild salad oil
1/2 teaspoons finely chopped fresh basil
1/4 teaspoons lemon pepper
1/8 teaspoons red pepper flakes
2 tablespoons orange juice -- (2 to 3)
pepper
Cook pasta until just tender; drain and cool in ice water. Set aside to
drain. Meanwhile, microwave shelled green soybeans for 2 1/2 minutes.
Rinse and drain. Combine pasta and soybeans in a mixing bowl. Prepare
dressing: combine ingredients and whisk in enough orange juice to create
a thick vinaigrette. Season to taste with freshly milled black pepper.
Chill. Cut zucchini, pepper, onion, basil. Add vegetables to the pasta
bowl. Add half the dressing. Toss to coat. Top with chopped apricots.
Chill the salad. Saute or grill the fish or chicken. Set aside off the
heat to rest. Line salad bowls with the mixed greens. Top with the pasta
salad. Slice the fish or chicken into large chunks or fingers. Top with
remaining dressing. Serve at once.
Recipe Notes
Chill the vegetables -- especially. Looking for crispy contrasts here.
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