To make the dressing, heat the rosemary in the olive oil in a small saucepan until the oil is hot, but not smoking. Cool for 30 min. If using dried rosemary, strain. Combine the oil with the vinegar, mustard, salt and pepper in a small bowl, Set aside.
Meanwhile, rub the chicken generously with the salt, pepper,and rosemary, Roast in a preheated 450 degree oven for 10 to 12 min 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 package. Drain. Toss the pasta gently with the chicken, veggies, and dressing in a large bowl. Scatter the capers over the top. if using fresh rosemary, garnish with rosemary springs. This salad can be made up to 1 day ahead. Serves 4to 6.
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