2 cups cooked chicken breast, cut into bite-size chunks
1 large tomato cut into cubes
chopped green onions or thinly sliced sweet red onion
1/2 can small olives cut in half
1 6 ounce jar marinated artichoke hearts (with juice)
1 to 1 1/2 tablespoons minced garlic
1/2 teaspoon salt (or to taste)
1/8 to 1/4 teaspoon pepper (or to taste)
1/2 to 1 teaspoon dried basil (better if you use fresh, but I usually don't have any when I get ready to make this!)
1/4 to 1/2 teaspoon oregano (ditto on the fresh)
2 cups dried rotelle or fusilli pasta,(used in picture)

Cook pasta according to package instructions,rinse with cold water and refrigerate. In medium size bowl mix the rest of the ingredients and let set at least 2 hours. If you are preparing it the night before I would add the tomatoes an hour or so before eating for the best consistency. All of the ingredient amounts are flexible to your own taste. I've added some shredded carrot for color as well as thin strips of red bell pepper. The artichokes can really affect the taste of the pasta. Garlicky and spicy types are the best. If you like them enough to eat them by themselves then put them in the salad!

I wasn't planning on taking a picture of the salad when I made this one, so it isn't as colorful as I would have liked it. Pasta and chicken together are always a bit bland looking. A few slices of cucumber, a sprig of parsley, and some slices of bell pepper would have really livened it up. You can also add some extra virgin olive oil if you like a little more richness.