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Lemon Chicken Pasta Salad
Ingredients
  • subheading: Salad:
  • 8 ounces pasta, I used farfalle, any smallish pasta works great!
  • 1 cup rotisserie chicken, chopped
  • ½ cup sun-dried tomatoes (packed in oil), drained and coarsely chopped
  • ½ cup jarred marinated artichoke hearts, drained and coarsely chopped
  • ½ of 1 full English cucumber, chopped
  • ⅓ cup kalamata olives, coarsely chopped
  • 2 cups lightly packed fresh arugula
  • ¼ cup fresh flat leaf Italian parsley, coarsely chopped
  • 1 small avocado, pit removed and coarsely chopped
  • ⅓ cup feta cheese
  • subheading: Dressing:
  • 4 tablespoons red wine vinegar
  • 1 and ½ tablespoons dijon mustard (do not use regular mustard)
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1 to 2 teaspoons honey
  • ½ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Fine sea salt and freshly cracked pepper, to taste
Steps
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