Apricot Pasta Salad

• 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

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

salad, fusilli, fresh apricots, chicken breast, zucchini, red bell pepper, fresh basil, apricot basil, fresh apricots, white wine vinegar, sugar, fresh basil, vegetable oil

Taken from www.food.com/recipe/apricot-pasta-salad-361960 (may not work)