For the Pasta Salad:

4 oz fusilli, corkscrew pasta

¾ lb apricots, cut into quarters, fresh

1 whole chicken breast, cooked and shredded

½ lb zucchini, julienned, small

1 red bell pepper, julienned

2 tsp dried Apricot Basil Dressing, or 1 tbsp. chopped fresh basil

For the Apricot-Basil Dressing:

2 apricots, pitted,ripe

2 tbsp white wine vinegar

1 tbsp sugar

¼ cup vegetable oil

1 tbsp basil , or 1 tsp. dried basil, chopped, fresh

Pasta Salad

Cook pasta as package directs; drain and let cool.

Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.

Toss with dressing.

Apricot-Basil Dressing:

Combine apricots, white wine vinegar and sugar in a blender and whirl until blended.

With blender running, slowly add vegetable oil until think and smooth.

Stir in fresh or dried basil.

Sugar: 17g

:

Calcium: 35mg

Calories: 406kcal

Carbohydrates: 41g

Cholesterol: 36mg

Fat: 19g

Fiber: 4g

Iron: 2mg

Potassium: 760mg

Protein: 18g

Saturated Fat: 2g

Sodium: 75mg

Vitamin A: 3232IU

Vitamin C: 60mg