Make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
Make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
Cut the zucchini, carrots, celery, and red pepper in julienne strips.
Cut any long green beans into pieces about as long as the vegetables.
Blanch each vegetable in an abundant amount of boiling salted water until tender.
Remove each vegetable with a slotted spoon and place in a colander.
Refresh under cold running water.
Cut the cooled chicken into julienne strips.
Cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
Scatter the capers over the top; garnish with rosemary sprigs.