Roasted-Vegetable Pasta Salad with Grilled Chicken

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 1/2 cups (3 x 1/2-inch) julienne-cut yellow squash

1 1/4 cups (3 x 1/2-inch) julienne-cut carrot

1 cup vertically sliced onion

1 cup (3 x 1/2-inch) julienne-cut zucchini

1 cup (3 x 1/2-inch) julienne-cut red bell pepper

1 tablespoon olive oil

4 (4-ounce) skinned, boned chicken breast halves

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

cooking spray

1/4 cup balsamic vinegar

1/4 cup fresh lemon juice

1 tablespoon olive oil

1 1/2 teaspoons dijon mustard

1 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove, crushed

remaining ingredients

8 cups cooked ziti (about 6 cups uncooked short tube-shaped pasta)

2 tablespoons chopped fresh basil

16 cherry tomatoes, halved

Directions:

1. Preheat oven to 450°.
2. To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.
3. To prepare chicken, sprinkle chicken with dried basil and oregano.
4. Prepare grill.
5. Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.
6. To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.
7. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.

By RecipeOfHealth.com