Apricot Pasta Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1/4 Lb cooked corkscrew macaroni
  • 1 boneless, skinless chicken breast , shredded
  • 2 small zucchini , shredded
  • 1 red bell peppers , shreddded
  • 2 fresh ripe apricots
  • 2 Tbsp white wine vinegar
  • 3 tsp sugar
  • 4 Tbsp vegetable oil
  • 3 tsp fresh basil
Combine first 6 ingredients in a bowl. Set aside. To make the dressing, combine next 4 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.
Calories
220 Cal
Fat
16 g
Carbs
12 g
Protein
8.9 g
Fiber
2.2 g
Sugar
9.1 g
Cholesterol
21 mg
Sodium
26 mg


Nutrients

Fiber     2.2 g
Fat     16 g
Sugar     9.1 g
Carbs     12 g
Protein     8.9 g
Calories     220 Cal

Fats

Fat, Poly     11 g
Fat, Mono     2.8 g
Fat, Sat     1.4 g
Fat, Trans     0 g
Fat, Percent     65 %

Vitamins

Vitamin, K     9.9 mcg     8.2 %
Vitamin, A     2100 IU     71 %
Vitamin, B12     0.1 mcg     3.3 %
Niacin     4 mg     25 %
Riboflavin     0.2 mg     13 %
Vitamin, C     66 mg     73 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     25 %
Vitamin, E     5.8 mg     39 %
Panto, Acid     0.5 mg     11 %
Choline     27 mg     4.9 %
Thiamin     0.1 mg     6.4 %

Minerals

Calcium     22 mcg     2.2 %
Phosphorus     95 mg     14 %
Magnesium     26 mg     6.2 %
Copper     0.1 mcg     8.9 %
Fluoride     0 mcg     0.8 %
Zinc     0.6 mg     5.5 %
Cholesterol     21 mg     0.2 %
Sodium     26 mg     1.7 %
Selenium     6.3 mcg     11 %
Manganese     0.2 mg     2.8 %
Potassium     400 mg     8.4 %
Iron     0.8 mg     10 %