Chicken & Sun-Dried Tomato Pasta Salad

I prefer sun-dried tomatoes that are packed in extra-virgin olive oil with herbs. Not a mayo fan? Use the herb-infused oil plus a three-finger pinch of salt instead. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes 

Serves: 4

Ingredients

• 1/2 lb. whole wheat rotini
• 1/4 cup drained oil-packed sun-dried tomatoes
• 1/4 cup mayonnaise
• 2 tsp. red wine vinegar
• 1/4 tsp. + 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1 lb. chicken tenderloins
• 1 Tbs. extra-virgin olive oil
• 12 oz. cherry tomatoes, chopped
•  a few fresh basil leaves

Instructions

1. Cook the rotini according to the package instructions until al dente. Drain, then rinse under cold water until cool. Transfer to a large bowl.
2. In a glass measuring cup, use an immersion blender to purée the sun-dried tomatoes, mayonnaise, vinegar, and ¼ tsp. salt.
3. In a small bowl, mix together the remaining ¼ tsp. salt with the black pepper, oregano, and red pepper flakes. Season the chicken with the mixture.
4. In a large nonstick pan over medium-high heat, heat the oil until shimmering. Sauté the chicken until browned, 3–4 minutes. Remove from the pan and chop on a cutting board.
5. Toss the mayonnaise mixture with the pasta and top with the chicken, cherry tomatoes, and basil.

Nutrition Information

Per serving (2½ cups):

• Calories: 490
• Total fat: 20 g
• Sat fat: 3 g
• Carbs: 47 g
• Fiber: 7 g
• Total sugars: 4 g
• Added sugars: 0 g
• Protein: 35 g
• Sodium: 410 mg