For the Pasta Salad:

8 oz Chickpea Rotini Noodles (or pasta of choice)

12 oz Boneless, Skinless Chicken Breasts

½ Cup Pitted Olives (mix of kalamata and green)

1 Cup Cucumber, diced

1 Cup Cherry Tomatoes, halved

¼ Cup Red Onion, diced

1 Cup Artichoke Hearts, drained and chopped

½ Cup Feta Cheese (or crumbled goat cheese)

¼ Cup Fresh Parsley, finely diced

Juice from ½–1 Lemon

1 Handful of Arugula or Spinach (optional)

For the Dressing:

¼ Cup + 1 Tbsp Extra Virgin Olive Oil

3 Tbsp Red Wine Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

½ tsp Dried Oregano

½ tsp Dried Basil

¼ tsp Garlic Powder

¼ tsp EACH of Sea Salt and Black Pepper