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pasta salad in wood bowl with dressing bottle

Creamy Mediterranean Chicken Pasta Salad

An Easy Creamy Mediterranean Chicken Pasta Salad is the perfect lunch or dinner for summer. Grilled chicken is mixed with a creamy parmesan garlic dressing for the perfect combination of mediterranean flavors.
Course Main Course
Cuisine American
Keyword chicken, pasta, pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 servings
Calories 317kcal
Author Dorothy Kern
Cost $10


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


Cook the chicken:

  • Place the chicken (about 3 breasts) in a large gallon size zip top bag. Add about ½ the bottle of vinaigrette. Seal the bag and marinate for at least 1 hour.
  • Preheat grill to medium hot (about 350°F). Grill chicken until it reads 165°F internal temperature using an instant read thermometer (about 15-20 minutes).
  • Let chicken rest at least 15 minutes before slicing and adding to pasta salad. If desired, chicken can be made up to 2 days ahead and stored in the refrigerator.

Make the pasta salad:

  • Cook pasta according to package directions, cooking 1-2 minutes less than instructed (about 10-12 minutes). Drain then cool.
  • Place pasta, olives, tomatoes, artichokes, and parmesan in a large bowl. Add cooled diced chicken. Add desired amount of dressing and toss to coat.
  • Serve immediately or store up to 2 days in the refrigerator.


Serving: 1cup | Calories: 317kcal | Carbohydrates: 9g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1205mg | Fiber: 2g | Sugar: 1g