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.

Enjoy! R.L.Keller