1 cup fat-free red wine vinegar dressing, divided
3 cups dried spiral-shaped pasta
1 cup pea pods, trimmed, cut in half
2 cups (about I pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh wild blueberries, washed, patted dry
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
2-3 tablespoons chopped fresh basil
Salt and pepper to taste
1/2 cup freshly grated or shredded Parmesan cheese
Divide the dressing into 2 one half cup portions and set both aside.
Meanwhile, cook the pasta according to package directions. About I minute before the pasta is done, add the pea pods.
When the pasta is done, drain and rinse the pasta and pea pods with cold water.
Transfer them to a large serving bowl and add the chicken, celery, blueberries, red pepper, parsley and red onion.
Drizzle with the red wine vinegar, 1/2 cup of the fat-free red wine vinegar dressing, basil, salt and pepper to taste.
Cover and refrigerate several hours or overnight to blend the flavors. Before serving, drizzle with the remaining 1/2 cup of the fat-free dressing and add the Parmesan cheese. Toss gently to mix