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    You are in: Home / Recipes / Roasted Vegetable Pasta Salad With Grilled Chicken Recipe
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    Roasted Vegetable Pasta Salad With Grilled Chicken

    Average Rating:

    3 Total Reviews

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    • on July 07, 2013

      Yummy dish! I like it even better letting it sit in the fridge overnight. It gives the dressing a chance to really soak in. Great dish for summer nights when you don't want something hot.

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    • on August 04, 2009

      Yummy lunch alert! I made this with leftover roasted veggies - yellow squash, onion, zucchini, red and green bell pepper, no carrots (personal preference). I also had leftover chicken breast, what luck. The dressing goes perfectly here as it is savory and balances out the sweetness of the roasted veggies. I used a little more fresh basil than was called for. Thanks for posting.

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    • on January 08, 2008

      Super one-pot dish. I added potatoes to the grilled veggies and should've ommitted the pasta. Also added Italian sausage to the grill (for the hubby), and every bit of it was delicious! I think I may have added too much balsamic...it was a bit tangy for me, but otherwise, I will make it again and again! Thank you for posting this recipe.

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    Nutritional Facts for Roasted Vegetable Pasta Salad With Grilled Chicken

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 386.4
     
    Calories from Fat 60
    15%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 45.6 mg
    15%
    Sodium 480.5 mg
    20%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.6 g
    26%
    Protein 27.5 g
    55%

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