Roasted Vegetable Pasta Salad With Grilled Chicken |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe on another web site and made it for Sunday night dinner - the family loved it. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens. Ingredients:
1 1/2 cups yellow squash, julienne-cut |
1 1/4 cups carrots, julienne-cut |
1 cup sliced onion, vertically sliced |
1 cup zucchini, julienne-cut |
1 cup red bell pepper, julienne-cut |
1 tablespoon olive oil |
4 boneless skinless chicken breasts |
1/2 teaspoon dried basil |
1/2 teaspoon dry oregano |
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 |
1 (12 ounce) box ziti pasta, cooked |
2 tablespoons fresh basil, chopped |
16 cherry tomatoes, halved |
feta cheese, to garnish |
Directions:
1. Preheat oven to 450 degrees.
2. Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
3. Prepare grill.
4. Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
5. Combine all ingredients for the vinaigrette, with a whisk.
6. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
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