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Just found this lovely apricot vegan pasta salad (veggie.com) I'm doing it and adding a fruity salad dressing....
4 ounces corkscrew pasta (fusilli) 6 fresh apricots, sliced 2 small zucchini, diced 1 red bell pepper, sliced 1 tbsp chopped fresh basil or 2 tsbp dried basil 2 cups salad greens (optional) Preparation: Cook pasta as package directs; rinse in cold water, drain and let cool. Combine pasta, apricots, zucchini, red pepper and basil in bowl. Toss with apricot basil salad dressing and serve on a bed of salad greens, if desired. Susan Powter
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