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Greek Pasta and Chicken Salad

1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

1 cup grape tomatoes
1 jar (6 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 medium cucumber, quartered lengthwise, seeded and cut into 1/4 inch slices
1/2 cup pitted Kalamata olives, drained and halved
1/3 cup coarsely chopped red onion
1 cup coarsely crumbled feta cheese
Freshly ground pepper for garnish

For the pasta:
6 ounces (2 cups) penne pasta

For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon pepper, or to taste
1/8 teaspoon salt, or to taste

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