Dilled Chicken Pasta Salad

1 (12 oz.) pkg. seashell pasta
2 cups cooked chicken breast, cut into chunks
2 cups chopped tomato
1/2 cup diced celery
1/4 cup minced red onion
1/4 cup chopped fresh parsley
1 Tbs. vegetable oil
1-1/2 tsp. dried whole dillweed
1-1/2 Tbs. red wine vinegar
2 tsp. grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. 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.

Makes 8 servings.