- 8 ounces pasta I used farfalle, any smallish pasta works great!
- 1 cup rotisserie chicken chopped
- 1/2 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
- 1/2 cup jarred marinated artichoke hearts drained and coarsely chopped
- 1/2 of 1 full English cucumber chopped
- 1/3 cup kalamata olives coarsely chopped
- 2 cups lightly packed fresh arugula
- 1/4 cup fresh flat leaf Italian parsley coarsely chopped
- 1 small avocado pit removed and coarsely chopped
- 1/3 cup feta cheese
- 4 tablespoons red wine vinegar
- 1 and 1/2 tablespoons dijon mustard do not use regular mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic minced
- 1-2 teaspoons honey
- 1/2 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- Fine sea salt and freshly cracked pepper to taste
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Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to help it to stop cooking and come to room temperature. Drain off any water and place in a large bowl.
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Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.
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Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste), honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.
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When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.