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Apricot Pasta Salad With Apricot Basil Orange Dressing

Apricot Pasta Salad With Apricot Basil Orange Dressing is a salads recipe made with Fusilli, Edamame Cooked And Drained, Julienned Zucchini, Roasted Red Pepper Strips, and Red Onion. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/4 oz
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 1 tbsp
• 1 tbsp
• 3 cup
• 2
• 4
• Spices To Season Fish Chicken
• 4 tbsp
• 3 tsp
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/8 tsp
• 2
• Pepper

Method (preview)

1. 1

   Cook pasta until just tender; drain and cool in ice water. Set aside to drain.

2. 2

   Meanwhile, microwave shelled green soybeans for 2 1/2 minutes.

3. 3

   Rinse and drain. Combine pasta and soybeans in a mixing bowl.

4. 4

   Prepare dressing: combine ingredients and whisk in enough orange juice to create a thick vinaigrette. Season to taste with freshly milled black pepper. Chill.

5. 5

   Cut zucchini, pepper, onion, basil. Add vegetables to the pasta bowl. Add half the dressing. Toss to coat. Top with chopped apricots.

6. 6

   Chill the salad.

7. 7

   Saute or grill the fish or chicken. Set aside off the heat to rest.

8. 8

   Line salad bowls with the mixed greens. Top with the pasta salad.

9. 9

   Slice the fish or chicken into large chunks or fingers. Top with remaining dressing. Serve at once.