Chicken Pasta Salad with Saskatoon Berries

2 1/2 cups (625 mL) chicken, cooked, diced

3 cups (750 mL) Penne

3 cups (750 mL) rotini

3 cups (750 mL) shells

1 cup (250 mL) celery, sliced

1 cup (250 mL) sugar snap peas, in pods

1 cup (250 mL) Saskatoon berries, fresh

1/2 cup (125 mL) red pepper(s), finely-chopped

1/4 cup (60 mL) red onion(s), chopped

2 - 3 tbsp (30 mL) basil, fresh, chopped

salt, to taste

pepper, to taste

1/2 cup (125 mL) olive oil

1/3 cup (75 mL) red wine vinegar

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) pepper

1/4 cup (60 mL) parsley, fresh, chopped

1/2 - 3/4 cup (250 mL) Parmesan cheese, grated

1 Cook pasta according to package directions
2 About one minute before it finishes cooking add the pea pods. Drain and rinse with cold water.
3 In a large bowl, add pasta, pea pods, chicken, celery, parsley, Saskatoon berries, red pepper, red onion, and basil.
4 Whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
5 Toss salad with dressing, cover and refrigerate several hours or overnight to blend flavours.
6 Before serving, toss with the parmesan cheese.