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Prepare pasta according to package directions. (Don’t cook all the pasta, just 3 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool, and allow to dry.
Add chopped rotisserie chicken, sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped olives, arugula/spinach blend, and parsley to a large bowl, along with the pasta. If eating right away, also add the feta and avocado. (If not eating it right away, cover the salad and refrigerate without feta and avocado—see storage below).
In a large mason jar, combine all dressing ingredients, including 3 tablespoons lemon juice. Season to taste with salt (I add ½ teaspoon), and ¼ teaspoon pepper. Seal the jar and shake to combine. Store dressing in the fridge until ready to dress the salad. Shake again before dressing the salad.
When ready to eat, drizzle on the prepared dressing (add to preference; you may not want to add it all right away. I typically add most of it and a bit more to moisten the salad as it settles). Gently toss salad. Adjust any seasonings (salt and pepper) to taste and serve.