Ingredients:

• 4 ounces corkscrew pasta; cooked, drained and cooled
• 8 fresh apricots; pitted and quartered
• 1 whole chicken breast; cooked and shredded
• 2 small zucchini; julienned
• 1 red bell pepper; julienned
• 2 tablespoons white wine vinegar
• 1 tablespoon granulated sugar
• 1/4 cup olive oil
• 1 tablespoon chopped fresh basil

Instructions:

1. In a large bowl, mix together pasta, six apricots, chicken, zucchini and red bell pepper.
2. To make dressing combine two fresh, ripe apricots, white wine vinegar and sugar in blender and whirl until blended. With blender running, slowly add olive oil until thick and smooth. Stir in basil.
3. Pour dressing over the salad and coat.
4. Chill until serving. Add bacon just before serving. Serves 4.

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