Mediterranean Chicken Pasta Salad
A bright, make-ahead pasta salad with grilled chicken, olives, artichokes, tomatoes, and Parmesan tossed in garlic Parmesan vinaigrette.
Servings: 10 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 12 fl oz garlic Parmesan vinaigrette or your favorite creamy dressing
- 12 ounces farfalle pasta (about 340 g)
- 1 cup sliced black olives (from a 6.5 ounce can)
- 1 13.75 oz can quartered artichokes
- 1 cup grape tomatoes sliced
- 1/2 cup shredded Parmesan cheese
Instructions
- Place the chicken breasts in a gallon-size zip-top bag and pour in about half of the garlic Parmesan vinaigrette. Seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour.
- Preheat a grill or grill pan to medium-high (about 350°F). Remove chicken from the marinade and grill until an instant-read thermometer registers 165°F, about 15–20 minutes, turning as needed.
- Transfer the cooked chicken to a cutting board and let rest at least 15 minutes, then dice or slice into bite-sized pieces.
- Meanwhile, cook the farfalle in a large pot of boiling salted water according to package directions, cooking 1–2 minutes less than instructed (about 10–12 minutes) for slightly firm pasta. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, sliced black olives, quartered artichokes, sliced grape tomatoes, and shredded Parmesan.
- Add the cooled, diced chicken and toss with the remaining vinaigrette to taste until everything is evenly coated.
- Serve immediately or refrigerate; chilled salad will keep up to 2 days.
Equipment
- gallon zip-top bag
- Grill or Grill Pan
- Instant-read thermometer
- Large Pot
- Colander
- Large Mixing Bowl
- Knife and cutting board
Notes
- Marinate the chicken at least 1 hour for best flavor.
- Cook pasta slightly under package time so it holds texture when chilled.
- Use more or less dressing to taste.
- Chicken can be cooked up to 2 days ahead and refrigerated.