Chicken Artichoke Pasta Salad

Cook the pasta in boiling, salted water with a little olive oil for about 11 minutes (according to package instructions for al dente). Drain and cool the pasta. Set aside.

In a small bowl, soak the sun-dried tomatoes, covered in boiling water for about 10 minutes. Then drain the water off and finely chop the tomatoes. Set aside.

Heat a heavy skillet over medium-high heat until hot. Coat the skillet with olive oil and brown the chicken for about 4 minutes on each side. Cool, and then slice the chicken thinly. Set aside.

Combine the ingredients for the dressing – red wine vinegar, olive oil, lemon juice, garlic, oregano, salt and pepper with a small whisk in a bowl or glass. Taste your dressing and add more salt and pepper if needed.

Now, combine your pasta, chicken, artichokes, olives, tomatoes, parsley and baby greens in a large salad bowl. Stir the dressing once more, pour over the salad, and gently toss to coat.

About 6 servings.