Mediterranean Chicken Pasta Salad

This Mediterranean Chicken Pasta Salad is a bright, satisfying weeknight winner that brings together tender chicken, al dente farfalle, briny olives, tangy artichokes, juicy grape tomatoes, shredded Parmesan, and a creamy garlic-Parmesan vinaigrette. It’s easy to assemble, full of Mediterranean-inspired flavors, and built for make-ahead lunches or potluck sharing. Follow the step-by-step directions below to get perfectly cooked chicken and a beautifully dressed pasta salad that holds up for hours without getting watery.

Why you’ll love this Mediterranean Chicken Pasta Salad

This pasta salad balances textures and flavors—soft pasta, meaty chicken, crisp tomatoes, and chewy artichokes—plus a creamy vinaigrette that brightens every bite. It’s flexible, satisfying on its own, and travels well for picnics or packed lunches. The recipe uses simple pantry staples and comes together in roughly 30–40 minutes, depending on how quickly you cook the chicken and boil the pasta.

Ingredients

• 1 ½ pounds Boneless Skinless Chicken Breasts
• 1 12 fluid ounces/355 ml bottle Garlic Parmesan Vinaigrette (or use your favorite creamy dressing)
• 12 ounces (340 g) Farfalle pasta
• 1 cup (from a 6.5 ounce can) Sliced Black Olives
• 1 13.75 ounce can Quartered Artichokes
• 1 cup sliced grape tomatoes
• ½ cup shredded parmesan cheese

Prep tools and timing

• Large pot for pasta
• Large skillet or grill pan for cooking chicken
• Large mixing bowl for assembling the salad
• Colander, cutting board, and a sharp knife
• Total active time: about 30–40 minutes. Makes enough for 4–6 servings.

Flavor tips before you start

• Bring the dressing to room temperature before tossing so it spreads more evenly.
• Pat the chicken dry before cooking to get a nice sear and prevent excess moisture in the salad.
• If you prefer a lighter touch, start with ¾ of the bottle of dressing and add more to taste.
• For extra freshness, add chopped fresh basil or parsley at the end (optional).

Step-by-step instructions

Below is a clear, rewritten set of directions that keeps the original ingredient amounts and order, but presents each step in straightforward, easy-to-follow language.

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 g) of farfalle and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set it aside to cool slightly.
2. Prepare the chicken: While the pasta cooks, pat 1 ½ pounds of boneless skinless chicken breasts dry with paper towels. Season both sides lightly with salt and pepper if you like. Heat a large skillet or grill pan over medium-high heat and add a small amount of oil. When the pan is hot, add the chicken breasts and cook for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized pieces or cubes.
3. Prepare the canned items: Open the 6.5 ounce can of sliced black olives and drain them well. Open the 13.75 ounce can of quartered artichokes, drain, and give the artichoke quarters a gentle squeeze to remove excess liquid. If the artichokes are large, halve them so the pieces are roughly bite-sized.
4. Slice the tomatoes and shred the cheese: Slice 1 cup of grape tomatoes in half or quarters, depending on size. Measure ½ cup of shredded Parmesan cheese and have it ready.
5. Combine the salad base: In a large mixing bowl, add the slightly cooled farfalle, drained sliced black olives (1 cup), drained quartered artichokes (1 13.75 ounce can), and sliced grape tomatoes (1 cup). Toss gently to combine.
6. Add the chicken: Add the sliced or cubed cooked chicken breasts (1 ½ pounds) to the bowl with the pasta and vegetables. Toss gently so the pieces are distributed evenly throughout the salad.
7. Dress the salad: Pour the full 12 fluid ounces (355 ml) bottle of Garlic Parmesan Vinaigrette (or your favorite creamy dressing) over the salad. If you reserved pasta water, add a tablespoon at a time if the salad seems dry; this helps the dressing coat the pasta without diluting flavor. Toss everything together until the pasta, chicken, and vegetables are well coated with dressing.
8. Finish with cheese: Sprinkle ½ cup shredded Parmesan cheese over the dressed salad and toss briefly to distribute the cheese through the mixture. Taste and adjust seasoning with salt and freshly cracked black pepper, if desired.
9. Chill or serve: You can serve the salad immediately at room temperature, or cover it and chill in the refrigerator for at least 30 minutes to let flavors meld. If chilling, give it a light toss before serving and add a splash more dressing if it has absorbed too much.

Serving suggestions

This Mediterranean Chicken Pasta Salad is versatile. Serve it on a bed of mixed greens for a lighter meal, tuck it into pita pockets for handheld lunches, or plate it alongside crusty bread for a heartier dinner. It pairs nicely with olives, pickled vegetables, or a simple cucumber-and-dill side salad. A squeeze of fresh lemon just before serving brightens the whole dish.

Storage and make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the dressing is creamy, the salad will soak up some dressing as it sits; stir in a little additional vinaigrette or a splash of reserved pasta water to refresh it before serving. If you plan to make this ahead, cook the chicken and pasta, cool, and toss everything together a few hours before serving for best texture.

Variations and swaps

• Vegetable boost: Add diced cucumbers, roasted red peppers, or baby spinach for extra color and nutrients.
• Make it smoky: Grill the chicken for a charred flavor before slicing.
• Herbaceous lift: Fold in chopped fresh basil, parsley, or oregano right before serving.
• Cheese swap: If you’d like a milder cheese, use shredded Pecorino or a small amount of crumbled feta for a tangier profile.

Common questions

Can I use a different pasta? Yes. Farfalle holds up beautifully, but penne, rotini, or orecchiette will work too.

Can I make this dairy-free? To make a dairy-free version, substitute the shredded Parmesan with a dairy-free grated cheese and choose a dairy-free creamy dressing in place of the Garlic Parmesan Vinaigrette.

How do I keep the salad from getting soggy? Be sure to drain canned ingredients thoroughly and let the pasta cool slightly before dressing. Toss gently and refrigerate in a shallow container for quicker cooling. Add any delicate fresh herbs or extra cheese right before serving.

Notes on ingredient choices

This recipe uses a full 12-fluid-ounce bottle of Garlic Parmesan Vinaigrette to make sure every piece of pasta and chicken is evenly coated and flavorful. If you prefer a lighter coating, start with ¾ of the bottle and add more to taste. The canned sliced black olives and quartered artichokes bring that classic Mediterranean tang and brininess, and the shredded Parmesan cheese ties the dressing and salad together with savory richness.

Final thoughts

This Mediterranean Chicken Pasta Salad delivers on taste and convenience. With simple prep, easy swaps, and a satisfying mix of textures, it’s an ideal choice for dinner, lunches, and gatherings. Keep it chilled, bright add-ins on hand, and this salad will become a go-to in your weeknight rotation.