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Basil Pasta Salad

4 oz. spiral or small shell pasta

1 medium zucchini, diced

1 red bell pepper, diced

8 dried or fresh mangos  OR dried or fresh apricot

1/4 cup finely diced onion

1/4 cup pine nuts

2 oz. (1/4 cup) Crystal City Basil Olive Oil

2 oz.  (1/4 cup) Crystal City Apricot Balsamic Vinegar

1/4 tsp salt

1/8 tsp pepper

5-6 Fresh Basil Leaves

 Cook the pasta in salted water according to package directions.  Drain, rinse and cool the pasta to room temperature.  Place in a medium size bowl.

Stack the basil leaves and slice along the spines; then cut cross wise in thin ribbons.  Combine all the ingredients and mix gently.  Cover and refrigerate at least 2 hours, mixing occasionally to combine flavors.

Feel free to change the ingredients.  Try different oils and vinegars also.



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