6 servings (serving size: 2 cups)

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 3

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

Step 4

Prepare grill.

Step 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.

Step 6

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

Step 7

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

Ratings & Reviews

KarenWard's Review

April 01, 2012
This is a great salad that is quick to put together and very tasty. I love balsamic so if you do too, give this a try. You can also use white balsamic to keep the color of all the veggies and pasta in tact

karenfar's Review

October 14, 2009
I can't rave like other did but we thought this was a really good main course pasta salad. Next time I would use smaller sized pasta and more vegetables.