Apricot Pasta Salad
1 pound interesting pasta shapes
1 teaspoon olive oil
1 tablespoon sea salt
2 half chicken breasts, skinned and boned
1-2 small zucchini, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/4 head cabbage, shredded
3 tablespoons chopped fresh basil
4-5 fresh juicy ripe apricots, pitted
2 tablespoons chopped fresh basil
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon fine sea salt
1/4 teaspoon white pepper
1/2 cup extra-virgin olive oil
Cook the pasta in boiling, salted water for the required amount of
time. Drain and put into a beautiful bowl. Toss in the oil. Cover
with plastic wrap and set aside to cool. Place the chicken pieces on
a microwave safe plate, sprinkle with some salt, pepper, and other
seasonings and cover with waxed paper. Microwave on medium-high for
3 minutes. Turn pieces over, cover, and microwave another 1-3
minutes to finish cooking. Cool and tear into strips. Add the
chicken, zucchini, bell pepper, cabbage, and basil to the pasta. In
food processor with steel chopping blade in place, whirl the
apricots with the basil, and then add remaining ingredients and
whirl to make a thickened dressing. Drizzle over salad, toss, and
serve. |
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