Easy, healthy, fresh Apricot & Date Pasta Salad is just in time for summer! Eat it cold or warmed up, it just works every which way!
Author: Natasha Minocha
250gmsOrechhiette or any other small Pasta
5Fresh Apricots, cut in thin slices
5Dates, cut in thin slices
6pcsSundried tomatoes, cut in thin slices
2smallCucumbers, peeled and cut in thin half moon slices
1Red bell pepper
A good handful of fresh mint and basil leaves
2TbspFresh lemon juice
2-3TbspExtra virgin Olive oil
1tspBlack pepper, coarsely groundAdd more if you like
1.5tspSmoked paprikaAdd more if you like
Salt to taste
2-3tbspPinenuts for topping
Bring a pot of salted water to a boil and cook pasta as per the directions. Drain it and keep aside.
While the pasta is cooking, roast your red bell pepper. Turn the gas flame to medium. Place the bell pepper on top. Let it roast for 15-20 minutes, turning it every 5 minutes with a pair of tongs. Once its nicely charred and softened. Take it off the heat and wrap in a piece of aluminium foil for 10 minutes. Now you can easily take the skin off the bell pepper, seed it and cut into thin slices.
In a large bowl, add the cooked pasta, cucumbers, roasted red pepper, sundried tomatoes, apricots and dates. In a small bowl, whisk together lemon juice, olive oil, black pepper, smoked paprika and salt. Pour over the pasta mixture. Mix well. Taste and adjust for seasoning.
Now gently combine the fresh herbs, sprinkle with pinenuts and serve. You can serve this salad at room temperature, chilled or even warmed up. Enjoy!
Apricot & Date Pasta Salad - https://www.tashasartisanfoods.com/blog/ -August 9, 2018