Roasted Vegetable Pasta Salad With Grilled Chicken

Total Time
30 mins
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.

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  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

5 5

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.

4 5

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.

4 5

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.