Contributed by (Adapted from www.califapricot.com)

Apricot Basil Dressing

2 fresh, ripe Apricots (pitted)
2 Tbs White wine vinegar
1 Tbs Sugar in blender; whirl until blended.
1/4 C Vegetable oil
1 Tbs fresh Basil, chopped

Add apricots, white wine vinegar, and sugar in blender. Blend until smooth.

With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 Tbs chopped fresh basil or 1 tsp dried basil. Makes 1 cup

Ingredients

4 oz Fusilli (corkscrew) pasta
6 fresh Apricots (3/4 lb), cut into quarters
1 whole Chicken breast, cooked and shredded
2 small Zucchini (1/2 lb), julienned
1 Red bell pepper, julienned
1 Tbs chopped fresh Basil or 2 tsp dried

Instructions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing (above)

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