Artichoke Salad

2 cups cooked wild rice
1 cup frozen peas, thawed
1 can (8oz.) water chestnuts, drained and sliced
1 can artichoke hearts, sliced
2 stalks of celery, minced
1/4 cup dried tomatoes, chopped
1/4 cup red onion, minced
1/4 cup raisins

Dressing:
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp tarragon leaves
1/2 tsp Dijon mustard
2 cloves garlic, minced
1/2 tsp salt
1 tsp paprika
pinch cayenne