Roasted Vegetable Pasta Salad With Grilled Chicken

Total Time
Prep 30 mins
Cook 30 mins

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
  3. Prepare grill.
  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. Combine all ingredients for the vinaigrette, with a whisk.
  6. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.


Most Helpful

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.

anchorsaway22 July 07, 2013

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.

threeovens August 04, 2009

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 was a bit tangy for me, but otherwise, I will make it again and again! Thank you for posting this recipe.

Marni Ulch January 08, 2008

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