Roasted Vegetable Pasta Salad with Grilled Chicken

This makes a delicous entree, but if you omit the chicken you have a great side dish, too!


Roasted Vegetable Pasta Salad with Grilled Chicken
Adapted from Cooking Light

Vegetables:
1 1/2 cups julienne-cut yellow squash
1 1/4 cups julienne-cut carrot
1 cup julienne-cut zucchini
1 cup julienne-cut red bell pepper
1 tablespoon olive oil

Chicken:

4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon minced basil
1 teaspoon minced 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

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 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.