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Roasted-Vegetable Pasta Salad with Grilled Chicken

Roasted-Vegetable Pasta Salad with Grilled Chicken

Cooking Light JULY 1999

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 15%
  • Fat: 7.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.7g
  • Carbohydrate: 61.1g
  • Fiber: 5.5g
  • Cholesterol: 44mg
  • Iron: 4.1mg
  • Sodium: 494mg
  • Calcium: 52mg
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Roasted-Vegetable Pasta Salad with Grilled Chicken recipe

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