Step 1: Cook pasta to al dente; drain.
Step 2: Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken). Add to pasta.
Step 3: Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber.
Step 4: Season to taste; you may need additional vinaigrette dressing.
Step 5: Fridge overnight.
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