Orzo Salad

• 1 (16 ounce) package orzo pasta
• 3/4 lb chicken breast, cooked and cut into small bite-size pieces
• 1 cup finely chopped yellow sweet pepper
• 1 cup finely chopped sweet red pepper
• 1 (14 ounce) can water-pack artichoke hearts, rinsed, drained, and quartered
• 3/4 cup finely chopped red onion
• 1/2 cup minced fresh flat-leaf parsley
• 1/3 cup minced fresh dill weed
• 1/3 cup chopped pimento stuffed olive
• 1/2 cup white wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 cup olive oil

1. Cook pasta according to package directions. Drain; rinse in cold water and drain again.
2. Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives.
3. In a small bowl, mix remaining ingredients and whisk together until well combined.
4. Pour dressing over salad and toss to coat. Refrigerate until serving.

orzo pasta, chicken breast, yellow sweet pepper, sweet red pepper, waterpack artichoke hearts, red onion, parsley, dill weed, pimento stuffed olive, white wine vinegar, garlic, salt, dried basil, oregano, pepper, olive oil

Taken from www.food.com/recipe/orzo-salad-185665 (may not work)