8ouncespastaI used farfalle, any smallish pasta works great!
1/2cupsun-dried tomatoespacked in oil, drained and coarsely chopped
1/2cupjarred marinated artichoke heartsdrained and coarsely chopped
1/2of 1 full English cucumberchopped
1/3cupkalamata olivescoarsely chopped
2cupslightly packed fresh arugula
1/4cupfresh flat leaf Italian parsleycoarsely chopped
1small avocadopit removed and coarsely chopped
4tablespoonsred wine vinegar
1and 1/2 tablespoons dijon mustarddo not use regular mustard
3tablespoonsfreshly squeezed lemon juice
Fine sea salt and freshly cracked pepperto taste
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.
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.
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.
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.