By Carrie's Experimental Kitchen
This salad was exquisite and would make the perfect cold meal on a hot summer's day or shared with family and friends as an accompaniment at your next gathering!
1 lb bow-tie pasta (I used Barilla Plus)
1 lb boneless chicken breast
¾ cup kalamata olives, pitted and halved2 Tbsp capers
¾ cup sun-dried tomatoes, thinly sliced
2 scallions, chopped
1 cup Hellmann's mayonnaise
1 lemon, zest and juice
1 Tbsp fresh oregano, chopped
kosher salt, to taste
fresh ground black pepper, to taste
Cook pasta according to package directions. Drain and cool.
While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through. Cool, then slice into strips.
In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy.
Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.
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