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Apricot-Chicken Pasta Salad

4 ounces fusilli (corkscrew) pasta
6 fresh apricots (3/4 pound), cut into quarters
1 whole chicken breast, cooked and shredded
2 small zucchini (1/2 pound), julienned

1 red bell pepper, seeded and julienned
1 tablespoon chopped fresh basil or 2 teaspoons dried
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.

Makes 4 servings.

Apricot Basil Dressing: Combine 2 fresh, ripe apricots (pitted), 2 tablespoons white wine vinegar and 1 tablespoons granulated sugar in blender; whirl until blended. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 tablespoon chopped fresh basil or 1 teaspoon dried basil. Makes 1 cup.

Nutrition information per serving: 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.

Recipe provided courtesy California Fresh Apricot Council.