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1
Bring a large pot of water to boil. Add pasta, stir gently, and return to a boil. Boil 9 minutes or until al dente. Meanwhile, wash and slice the tomatoes and bell peppers. Rinse and slice up the artichoke hearts. Add all the veggies to the same mixing bowl. Rinse the chicken and kalamata olives, and set aside. Slice up the feta cheese and then break apart before setting aside on the cutting board.
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2
When the pasta is ready, drain it well and cool it off with cold, running water. Add it to a large mixing/serving bowl. Add the chicken, followed by the veggies, olives, cheese, and capers. Mix well with an awesome wooden spoon.
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3
For the dressing, pour the red wine vinegar into a large measuring cup or small mixing bowl. Whisk in the olive oil. Then whisk in the dried basil, dried oregano, pepper, and mustard well. Continue to whisk as you pour it over the salad. Mix the dressing into the salad well. I'd let it sit for 10 minutes or so before serving.
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4
I'd venture to say you should make this salad the same day at you serve it. You can make it early and just store it in the fridge. It keeps for 3-5 days. However, if you know you are going to store the salad, I would just leave the dressing on the side so that it doesn't make the tomatoes soggy. Enjoy!
