While you'll cook the pasta next, start by preparing all your vegetables and protein components so they're ready to combine. Thaw the corn and edamame by running them under cool water for a minute or two, then set aside to drain. If your chicken breast isn't already cooked, poach or grill it until fully cooked through (an internal temperature of 165°F), then let it cool slightly before cutting into 1/2-inch cubes. Quarter the artichoke hearts into bite-sized pieces, halve the cherry tomatoes lengthwise, slice the kalamata olives into thin rings, thinly slice the green onion, and mince the garlic clove. This prep work ensures everything comes together smoothly once the hot pasta is ready.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—I always use Barilla Protein+ for extra nutrition and it cooks beautifully. While the pasta cooks, prepare the dressing by combining the mustard, minced garlic, red wine vinegar, ground oregano, crushed red pepper flakes, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well combined and emulsified. This allows the flavors to meld while the pasta finishes cooking, and shaking the jar ensures the vinegar and oil blend smoothly.

Drain the cooked pasta thoroughly and transfer it to a large mixing bowl. Add the cubed cooked chicken, thawed corn and edamame, quartered artichoke hearts, halved cherry tomatoes, and sliced kalamata olives directly to the warm pasta. I like to combine everything while the pasta is still slightly warm since it helps absorb the dressing flavors more effectively. Gently toss the ingredients together to distribute them evenly throughout the pasta.

Pour the dressing from Step 2 over the pasta and vegetable mixture, then add the 4 tablespoons of olive oil. Toss everything together thoroughly, ensuring the dressing coats all the pasta and vegetables evenly. Crumble the feta cheese over the top and fold it in gently to distribute it throughout without breaking the pieces too much. Add the fresh arugula last and toss lightly—the residual warmth of the pasta will slightly soften the greens without wilting them completely. Season with additional salt and pepper to taste.

Stir in the sun-dried tomatoes and sliced green onion from Step 1, reserving a small handful of green onion for garnish if desired. The sun-dried tomatoes add a concentrated tomato flavor and chewy texture that complements the fresh elements. Let the salad rest for 5 minutes before serving to allow all the flavors to meld together beautifully.