1 (16 oz.) pkg. med. pasta shells
1 1/4 c. oil
2/3 c. red wine vinegar
1/2 c. grated Parmesan cheese
1 1/2 tbsp. dried basil
1 tsp. salt
1 tsp. pepper
1 1/2 lbs. cooked chicken breasts, cubed or cut into strips
1 pt. cherry tomatoes
8 oz. Mozzarella cheese, shredded
1 med. green pepper, chopped
1/2 c. sliced, pitted ripe black olives

Cook shells, drain, rinse with cold water and drain again. In large bowl, mix the next 6 ingredients. Add remaining ingredients and toss well. Chill. Toss again before serving and top with additional cheese if desired. This light and healthy salad can be made ahead. Serves 4 to 6.