Roasted Vegetable Pasta Salad With Grilled Chicken

Ingredients

Vegetables

• 1 1/2 cups yellow squash, julienne-cut
• 1 1/4 cups carrots, julienne-cut
• 1 cup sliced onion, vertically sliced
• 1 cup zucchini, julienne-cut
• 1 cup red bell pepper, julienne-cut
• 1 tablespoon olive oil

Chicken

• 4 boneless skinless chicken breasts
• 1/2 teaspoon dried basil
• 1/2 teaspoon dry oregano

Vinaigrette

• 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

• 1 (12 ounce) box ziti pasta, cooked

• 2 tablespoons fresh basil, chopped
• 16 cherry tomatoes, halved
• feta cheese, to garnish

Directions

1. 1

   Preheat oven to 450 degrees.

2. 2

   Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.

3. 3

   Prepare grill.

4. 4

   Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.

5. 5

   Combine all ingredients for the vinaigrette, with a whisk.

6. 6

   Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.