Confetti Plum (Pluot) Pasta Salad

Fruit of the Month: Pluot & Aprium by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

Ingredients

 * 8 ounces corkscrew pasta
 * ½ medium red bell pepper, cut into strips
 * ¾ cup peeled and diced jícama
 * ½ cup chopped red onion
 * 8 pluots, sliced
 * 2 Tbsp diced pimento
 * 1 tsp finely grated fresh ginger
 * 3 Tbsp rice or white wine vinegar
 * 1 Tbsp vegetable oil
 * ⅛ tsp salt
 * ⅛ tsp freshly ground black pepper

Directions

 * 1) Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and pluots.
 * 2) In a small bowl, whisk together all the basil, pimento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss evenly until coated.