Ingredients

For the dressing:

2 fresh, ripe apricots (pitted)

2 tablespoons white wine vinegar

1 tablespoons granulated sugar 1/4 cup vegetable oil

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

For the salad:

4 ounces fusilli (corkscrew) pasta

6 fresh apricots (3/4 pound), cut into quarters

1 whole chicken breast, cooked and shredded

2 small zucchini (1/2 pound), julienned

1 red bell pepper, seeded and julienned

1 tablespoon chopped fresh basil or 2 teaspoons dried

Preparation

Prepare the dressing:

Combine apricots, vinegar, and sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil. Makes 1 cup.

Prepare the salad:

  1. Cook pasta as package directs; drain and let cool.
  2. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.