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Roasted-Vegetable Pasta Salad with Grilled Chicken

Yield 6 servings (serving size: 2 cups)

Ingredients

  • Vegetables:
  • 1 1/2 cups (3 x 1/2-inch) julienne-cut yellow squash
  • 1 1/4 cups (3 x 1/2-inch) julienne-cut carrot
  • 1 cup vertically sliced onion
  • 1 cup (3 x 1/2-inch) julienne-cut zucchini
  • 1 cup (3 x 1/2-inch) julienne-cut red bell pepper
  • 1 tablespoon olive oil
  • Chicken:
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Cooking spray
  • 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:
  • 8 cups cooked ziti (about 6 cups uncooked short tube-shaped pasta)
  • 2 tablespoons chopped fresh basil
  • 16 cherry tomatoes, halved

Nutrition Information

  • calories 422
  • caloriesfromfat 15 %
  • fat 7.2 g
  • satfat 1.2 g
  • monofat 4.3 g
  • polyfat 1.3 g
  • protein 27.7 g
  • carbohydrate 61.1 g
  • fiber 5.5 g
  • cholesterol 44 mg
  • iron 4.1 mg
  • sodium 494 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.

  3. To prepare chicken, sprinkle chicken with dried basil and oregano.

  4. Prepare grill.

  5. Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.

  6. To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.

  7. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.