Hellmann’s mayonnaise makes every salad taste better like this delicious Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes.
*This is a sponsored post. All opinions are my own based on my own personal experiences.
For 100 years, Hellmann’s has brought together the best ingredients – such as oil, vinegar and now cage-free eggs – to help bring out the best meals and moments to America’s tables.
I personally grew up on Hellmann’s Real Mayonnaise and to me and my family, there is NO substitute. It’s always fresh, creamy and consistently delicious.
Ingredients Needed
For this recipe you’ll need the following ingredients:
- farfalle pasta
- boneless chicken breasts
- kalamata olives
- capers
- sun dried tomatoes
- scallions
- Hellmann’s Real Mayonnaise
- lemon
- oregano
- kosher salt
- black pepper
I used grilled chicken, but you can also use any leftover roasted or rotisserie chicken to save some time as well.
How do you make Grilled Chicken Pasta Salad?
Cook pasta according to package directions. Drain and cool. Season your chicken with salt and pepper; then grill until chicken is cooked through.
Times may vary depending on the size of your chicken; approx. 15 minutes. Remove from the grill; then slice the chicken into thin strips.
Whisk the mayonnaise, oregano, lemon zest and juice in a large bowl until creamy. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat. Refrigerate for at least 2 hours.
This Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes was delicious!
It would make the perfect cold meal on a hot summer’s day or shared with family and friends as an accompaniment at your next outdoor gathering. ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Pasta Salad Recipes
- Garden Macaroni Salad
- Greek Orzo Pasta Salad
- Sun Dried Tomato and Asiago Pasta Salad
- Tortellini Salad with Sun Dried Tomatoes and Broccoli
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Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes
Ingredients
- 1 pound Farfalle Pasta
- 1 pound Boneless Chicken Breasts
- 3/4 cup Pitted Kalamata Olives, halved
- 2 tablespoons Capers
- 3/4 cup Fresh Sun Dried Tomatoes, thin slice
- 2 Scallions, chopped
- 1 cup Hellmann's Real Mayonnaise
- 1 Lemon, zest and juice
- 1 tablespoon Fresh Oregano, chopped
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper
Instructions
- Cook pasta according to package directions. Drain and cool.
- While pasta is cooking, season your chicken with salt and pepper; then grill until chicken is cooked through (times may vary depending on the size of your chicken; approx. 15 minutes.) Remove from the grill; then slice the chicken into thin strips.
- In large bowl, whisk together the Hellmann's mayonnaise, oregano, lemon zest and juice until it's creamy.
- Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat. Refrigerate for at least 2 hours.
Carrie this looks so good!
I might just have to try this. Yum!!!!
Thank you so much, I”m glad you like it! 🙂
It’s Delicious. Thanks Carrie for sharing it.
I’m so glad you liked it Eric, thanks for stopping by to let me know.