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Pasta
Use your leftover pasta for the next recipe!Apricot Pasta Salad
1/4 lb cooked pasta
6 fresh ripe apricots, cut into quarters
2 small zucchini, shredded
1 red bell pepper, shreddded
1 tbsp basil
2 fresh ripe apricots
2 tbsp white wine vinegar
1 tbsp sugar
1/4 cup vegetable oil
1 tbsp basil
Combine first 5 ingredients in a bowl. Set aside. To make the dressing, combine next 3 ingredients in a blender. With blender running, add vegetable oil until thick and smooth. Turn off blender and stir in basil. Drizzle over the pasta salad and serve. 4 servings = about 235 calories.
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