Roasted-Vegetable Pasta Salad with Grilled Chicken
Roasted-Vegetable Pasta Salad with Grilled Chicken might be just the main course you are searching for. Watching your figure? This vegan recipe has 462 calories, 14g of protein, and 6g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. If you have cherry tomatoes, garlic clove, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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.
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.