Name: Mediterranean Chicken Pasta Salad
Prep time: 15 min
Ingredients: 1/2 Box Jovial's Gluten Free Pasta; 1-2 Pounds BBQ Chicken Thighs, chopped; 3-4 Tbsps Italian Seasoning; 1/8 Cup Castelvetrano Olives, sliced; 1/8 Cup Black Olives, sliced; 1/4 Cup Sun-Dried Tomatoes, chopped; 1/4 Cup Fresh Baby Tomatoes, chopped; 1 Jar Seggiano's Grilled Artichoke Hearts, chopped; 1 Handful Pumpkin Seeds; 1 Handful Fresh Basil, chopped; 1 Handful Fresh Parsley, chopped; 1/8-1/4 Cup Olive Oil; 1/2-1 Lemon Juice, Fresh Squeezed; Salt and Pepper to Taste

Jump to Recipe Print Recipe

This chilled salad is one of my favorites. Full of colorful vegetables, fresh herbs, and big on Mediterranean flavor. I’m obsessed with the Seggiano Grilled Artichoke Hearts and anytime I can add them to something, I do. And nothing beats their flavor in this salad. They pair perfectly with Italian seasoned bbq chicken, sun-dried tomatoes, olives, rice pasta, basil, parsley, olive oil, and some lemon…. my mouth is watering already. I love this recipe and I hope you and your family do too!

Mediterranean Chicken Pasta Salad

This recipe makes a large batch, but you won't be sad about it. It stores really well and is the best quick grab lunch! You can use any variety of chicken, but I recommend chicken thighs heavily seasoned with Italian seasoning and grilled. The bbq adds so much flavor. And pan fried or rotisserie chicken also works great, just mix in extra herbs and Italian seasoning for more taste.

Course Main Course, Salad

Cuisine Mediterranean

Prep Time 15 minutes

Servings 4

Ingredients

1/2 Box Jovial's Gluten Free Pasta
1-2 Pounds BBQ Chicken Thighs, chopped
3-4 Tbsps Italian Seasoning
1/8 Cup Castelvetrano Olives, sliced
1/8 Cup Black Olives, sliced
1/4 Cup Sun-Dried Tomatoes, chopped
1/4 Cup Fresh Baby Tomatoes, chopped
1 Jar Seggiano's Grilled Artichoke Hearts, chopped
1 Handful Pumpkin Seeds
1 Handful Fresh Basil, chopped
1 Handful Fresh Parsley, chopped
1/8-1/4 Cup Olive Oil
1/2-1 Lemon Juice, Fresh Squeezed
Salt and Pepper to Taste

Instructions

Gather pantry ingredients. My go-to's are Seggiano's Grilled Artichokes, Divina Castelvetrano Olives, Jeff's Garden Sun-Dried Tomatoes, and Jovial's Brown Rice Fusilli Pasta.
Start pasta. Boil in salt water.
Season chicken thighs and BBQ or pan fry in garlic olive oil. For even more flavor, toss the chicken with Italian Seasoning, fresh rosemary, thyme, lemon peel, a bit of lemon juice, and some olive oil. Let rest for 20-30 mins to take off the chill and let the BBQ heat up. Grill for 4-6 mins each side.
Chop all ingredients and add to large mixing bowl.
Toss with olive oil and fresh squeezed lemon juice. Salt and pepper to taste.
Top with Seggiano's Basil Pesto and enjoy! Stores great in the fridge for 3-4 days.