Yield: 4 servings

•  4

  cups cooked bow tie pasta cooled

   
•  2

  tablespoons red wine vinegar

   
•  3

  tablespoons Herb Oil (see recipe)

   
•  1

  cup grape tomatoes split

   
•  2

  tablespoons thinly-sliced fresh basil

   
•  1

  tablespoon chopped fresh oregano

   
•  1

  cup roughly-chopped roasted chicken

   
•  1

  cup roughly-chopped marinated artichokes

   
•  

  Salt to taste

   
•  

  Freshly-ground black pepper to taste