115 g corkscrew macaroni pasta, cooked 1/4 lb
6 fresh ripe apricots, cut into quarters
1 chicken breast, boneless, skinless, cooked & shredded
2 small zucchini, shredded
1 red pepper, julienned
15 ml fresh basil 1 tbsp
2 fresh ripe apricots
30 ml white wine vinegar 2 tbsp
15 ml sugar 1 tbsp
50 ml vegetable oil 1/4 cup
15 ml fresh basil 1 tbsp
In a large bowl; combine pasta, quartered apricots, chicken, zucchini, pepper and basil.
In a blender; combine basil, apricots, vinegar and sugar. With blender running; add oil until thick and smooth. Turn off blender and stir in basil. Drizzle over pasta salad and serve.
Serves: 4