Roasted Vegetable Pasta Salad With Grilled Chicken

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.

• Ready In: 1 hr
• Serves: 6-8

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. 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.