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5 from 1 vote

Chicken Artichoke Pasta Salad

Colorful, flavorful main dish pasta salad with chicken, artichokes and sun dried tomatoes.
Course Main Dish
Prep Time 7 hours 50 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings 10
Author Allie Taylor


  • 6 cups cooked shredded chicken
  • 16 ounces bowtie pasta cooked and cooled
  • 16 ounces Italian salad dressing
  • 2 - 14 ounce cans artichoke hearts drained and chopped
  • 1 - 16 ounce can black pitted olives drained and sliced
  • 8 ounce jar sun dried tomatoes drained and cut in strips
  • 1 cup regular or light mayonnaise I use Hellman's Light
  • 5 tablespoons fresh lemon juice
  • 2 teaspoons prepared yellow mustard
  • 2 teaspoons freshly ground black pepper


  • Marinate cooked shredded chicken and pasta bowties for eight hours or overnight in Italian salad dressing.
  • Gently stir in artichoke hearts, olives and sun dried tomatoes.
  • Separately in small mixing bowl, whisk together mayonnaise, lemon juice, yellow mustard and fresh ground pepper.
  • Gently incorporate lemon pepper dressing into the pasta salad.
  • Refrigerate 'til serving or serve immediately.


Substitute Greek style yogurt for mayonnaise.
Substitute roasted red peppers for sun dried tomatoes.