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Ingredients

• 4 oz. fusilli (corkscrew) pasta
• 3/4 lb. fresh apricots, cut into quarters
• 1 whole chicken breast, cooked and shredded
• 1/2 lb. small zucchini, julienned
• 1 red bell pepper, julienned
• 2 tsp dried Apricot Basil Dressing (recipe follows) or 1 Tbs. chopped fresh basil
• Apricot-Basil Dressing
• 2 ripe apricots, pitted
• 2 Tbs. white wine vinegar
• 1 Tbs. sugar
• 1/4 C. vegetable oil
• 1 Tbs. chopped, fresh basil or 1 Tsp. dried basil

Description

The Unique Flavor Of Apricot Pairs Perfectly With The Basil Making A Refreshing Summer Salad.

Recipe4Living