Cold Chicken Pasta Salad

Whisk olive oil red wine vinegar lemon juice sugar grated onion seasoned salt and basil together in a bowl to make dressing. Transfer to the refrigerator.

Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat stirring until bouillon cubes are dissolved about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center about 45 minutes.

Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled 5 to 10 minutes. Chop coarsely.

Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender about 6 minutes. Drain.

Mix dressing chicken and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine 2 to 6 hours. Mix in tomatoes before serving.