Pasta Salad With Roasted Chicken And Plums

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1 lb. bowtie pasta, cooked al dente and chilled

1 lb. plums, halved and pitted

1 pound cold rotisserie chicken (I just used the breast), chopped into bite-sized pieces

4 ounces crumbled blue cheese (or feta)

1 handful flat-leaf parsley, chopped

1 handful fresh basil, chopped

1 bunch chives, chopped

1/3 cup extra-virgin olive oil

1 teaspoon red wine vinegar

1 tablespoon coarse brown, Dijon, or honey Dijon mustard

1 teaspoon sugar

kosher salt and freshly ground black pepper to taste

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