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.