Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Cook pasta according to package directions, cooking 1-2 minutes less than instructed (about 10-12 minutes). Drain then cool.

Step 5

Place pasta, olives, tomatoes, artichokes, and parmesan in a large bowl. Add cooled diced chicken. Add desired amount of dressing and toss to coat.

Step 6

Serve immediately or store up to 2 days in the refrigerator.