DILLED CHICKEN PASTA SALAD
1/2 (12-ounce) package seashell pasta
2 cups cooked chicken breast, cut into bite-size pieces
2 cups chopped tomato
1/2 cup diced celery
1/4 cup minced red onion
1/4 cup chopped fresh parsley
1 tablespoon vegetable oil
1 1/2 teaspoon dried whole dillweed
1 1/2 tablespoon red wine vinegar
2 teaspoons grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon salt
Cook pasta according to package directions, omitting salt and fat; let cool. Combine pasta and next 5 ingredients in a large bowl; set aside. Combine remaining ingredients in a small bowl, mixing well. Pour dressing over pasta mixture, and toss gently. Cover and chill 1 to 2 hours to blend flavors.
*Note - I find this salad very dry so make a couple changes in the dressing. I use 2 parts Rice Vinegar to one part salad oil, and make enough until I have the salad the way I want it. The rice vinegar has a very sweet taste which I love, and using more of it than oil helps keep the calories down.