Apricot and Almond Pasta Salad
8 oz. pasta of choice
6 oz. dried apricots, thinly sliced
3 cups chopped fresh broccoli*
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup sour cream
3/4 cup plain Greek yogurt
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon fresh ground black pepper
3/4 cup sliced almonds, toasted**
Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, onions and celery.
In a small bowl, whisk together sour cream, Greek yog, lemon zest and juice, mustard, salt, savory and pepper. Pour over salad and toss to coat. Cover and chill until serving (should be at least 20 minutes); fold in almonds then serve.
*If raw broccoli is too much for you, blanch chopped pieces in boiling water for 30 seconds, then rinse in cold water. This is a bit extra work, but actually my preference.
**To toast, add almonds in a single layer to a dry skillet. Heat over medium flame for about 5 minutes, stirring frequently. Almonds will take on a deeper color and become fragrant. Cool before adding to salad.
Yield: 6 servings