Pasta Apricot Salad - cooking recipe

Ingredients

4 oz. fusilli (corkscrew) pasta
1 whole chicken breast, boned, skinned, cooked and shredded
Fresh Apricot-Basil Dressing
red pepper to taste
3/4 lb. (5 to 6) fresh ripe apricots, quartered
1/2 lb. zucchini (1 large or 2 small), julienned
3 chopped fresh basil or 1 Tbsp. dry basil

Preparation

Cook pasta in boiling water for 10 to 20 minutes or as package directs.
Drain and let cool (you'll get about 2 cups pasta). Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
Pour Fresh Apricot-Basil Dressing over.
Toss gently. Serves 4.