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

1 cupgrape tomatoes

1 jar(6 oz.) marinated quartered artichoke hearts, drained and coarsely chopped

1/2 mediumcucumber, quartered lengthwise, seeded and cut into 1/4 inch slices

1/2 cuppitted Kalamata olives, drained and halved

1/3 cupcoarsely chopped red onion

1 cupcoarsely crumbled feta cheese

freshly ground pepper for garnish

For the pasta:

6 oz.(2 cups) penne pasta

For the dressing:

1/4 cupextra-virgin olive oil

1/4 cupfresh lemon juice

1 tbsp.finely chopped fresh oregano or 1 teaspoon dried oregano

1/4 tsp.pepper, or to taste

1/8 tsp.salt, or to taste