Apricot Pasta Salad

Ingredients:

4	Ounces	fusilli (corkscrew) pasta
6	medium	fresh apricots (3/4 LB), cut into quarters
1	whole	chicken breast, cooked and shredded
2	small	zucchini (1/2 LB), julienned
1	medium	red bell pepper, julienned
1	Tablespoon	chopped fresh basil or 2 tsp dried
1	bunch	Apricot Basil Dressing (recipe follows)

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.

APRICOT BASIL DRESSING

1. Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.

2. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.

3. Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil. Makes 1 cup

270 calories, 11 g protein, 27 g carbohydrates, 19 mg sodium, 15 g fat, 18 mg cholesterol, 3 g dietary fiber, 2305 IU vitamin A, 568 mg potassium.