Mediterranean Pasta Salad

INGREDIENTS

8 oz

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)

small avocado, (pit removed and coarsely chopped)

1/3 cup

feta cheese

4 tbsp

red wine vinegar

and 1/2 tablespoons dijon mustard ((do not use regular mustard))

1/2 tsp

dried oregano

1 tsp

dried basil

1 clove

garlic, (minced)

1 tsp

honey

1/2 cup

olive oil

3 tbsp

freshly squeezed lemon juice

Fine sea salt and freshly cracked pepper, (to taste)