Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes

Serving Size: 12
Prep Time:
Total Time:

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 Pound bow-tie pasta (I used Barilla Plus)
  • kosher salt, to taste
  • 1 Tbsp fresh oregano, chopped
  • 1 lemon, zest and juice
  • 1 cup Hellmann's mayonnaise
  • 2 scallions, chopped
  • 0.75 cup sun-dried tomatoes, thinly sliced
  • 2 Tbsp capers
  • 0.75 cup kalamata olives, pitted and halved
  • 1 Pound boneless chicken breast
  • fresh ground black pepper, to taste


  1. Cook pasta according to package directions. Drain and cool.
  2. 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.
  3. In large bowl, whisk together the Hellmann's, oregano, lemon zest and juice until it's creamy.
  4. Add cooked pasta, chicken, olives, capers, sun dried tomatoes and scallions and toss to coat.

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