CHICKEN PASTA SALAD WITH BLUEBERRY DRESSING

1 c. Fat-free Red wine Vinegar dressing

Salad
3 c. spiral pasta
2 c. (1 lb.) cooked chicken – cubed
1 c. sliced celery
1 c. Triple Delight Blueberries
1 c. pea pods, trimmed, cut in half
1/2 c. finely chopped red pepper
1/4 c. chopped parsley
1/4 c. chopped red onion
1/4 c. red wine vinegar
2-3 Tbsp. Chopped fresh basil
Salt & pepper to taste
1/2 c. freshly grated Parmesan cheese

Cook pasta according to directions on package. About 1 minute before it is finished, add the peapods to the boiling water. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining ingredients, except the Parmesan cheese. Toss with 1/2 cup Red Wine Vinegar dressing. Cover, refrigerate several hours or overnight to blend flavors. Toss with cheese before serving.