Place the chicken in a large gallon size zip top bag. Add about ½ the bottle of Garlic Parmesan 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.
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.
