1 cup fat-free red wine vinegar dressing, divided Salad: 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
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