Orzo Salad - cooking recipe

Ingredients

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

Preparation

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