Cook the Banza rice pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.

In a mixing bowl, combine olive oil, red wine vinegar, lemon juice, grated garlic, Dijon mustard, oregano, monkfruit, Aleppo pepper, and sea salt. Whisk until well blended.

Dice the red and yellow bell peppers, slice the scallions, and chop the frozen shelled edamame. Add these to the bowl with the vinaigrette.

Fold in the cooled pasta, diced chicken, edamame, sun-dried tomatoes, and fresh basil into the vinaigrette until well coated.

Taste and adjust seasoning, adding more sea salt or pepper as needed. Drizzle in more olive oil or lemon juice if dry.

Chill the salad for at least 30 minutes before serving for optimal flavor.