You don't want any lye to freeze with the olives, as the lye will soften them while in the freezer. Black olives, such as Kalamata and mission olives, are often cured in brine and stored in oil.

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.