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.
Posted on Tue, June 18, 2013
by Wendy Oppenheim filed under