Apricot Pasta Salad - cooking recipe

Ingredients

SALAD
4 ounces fusilli (corkscrew pasta)
6 fresh apricots, cut into quarters (3/4 pound)
1 whole chicken breast, cooked and shredded
2 small zucchini, julienned (1/2 pound)
1 red bell pepper, julienned
1 tablespoon chopped fresh basil or 2 teaspoons dried basil
APRICOT BASIL DRESSING
2 fresh apricots, pitted and cut into pieces
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 cup vegetable oil

Preparation

DRESSING: Combine apricots, white wine vinegar and 1 tablespoon sugar in blender; whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil.
PASTA: Cook pasta as package directs; drain and let cool.
Combine pasta, apricots, chicken, zucchini, red pepper, seasonings and basil in bowl. Toss with dressing, and serve.