1 lb. cherry tomatoes, halved
3 Tbsp. olive oil, divided
salt and pepper to taste
1 (1 lb.) pkg. pasta, cooked
3 cups diced FreeBird grilled chicken breast (or chicken breast strips)
2 cups coarsely chopped arugula
1 cup kalamata olives, halved
4 oz. crumbled feta cheese
2 Tbsp. red wine vinegar
Toss cherry tomatoes in 1 tablespoon of olive oil and season with salt and pepper to taste. Spread into one layer on a baking sheet and roast in a 350ºF oven for 45 minutes.
While tomatoes are cooking, combine pasta, chicken, arugula, olives and feta in a large mixing bowl. Toss with vinegar and remaining olive oil and season with salt and pepper to taste. When tomatoes are cooked and cooled to room temperature, fold into pasta salad. Serve room temperature or cover and refrigerate until ready to serve. Serves 6-8.