Roasted-Vegetable Pasta Salad with Grilled Chicken



6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Cooking spray
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


Preheat oven to 450°.

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.

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

Prepare grill.

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.

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

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