Roasted-Vegetable Pasta Salad with Grilled Chicken

Ingredients

• 0.3 cup balsamic vinegar 
• 1 cup julienne-cut bell pepper red (3 x)
• 0.3 teaspoon pepper black
• 1.3 cups julienne-cut carrot (3 x)
• 16  cherry tomatoes halved
• 8 cups ziti tube-shaped cooked uncooked ( 6 cups short pasta)
• 1.5 teaspoons dijon mustard 
• 0.5 teaspoon basil dried
• 2 tablespoons basil fresh chopped
• 1  garlic clove crushed
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil 
• 1 cup onion vertically sliced
• 0.5 teaspoon oregano dried
• 1 teaspoon salt 
• 16 ounce skinned 
• 1.5 cups julienne-cut squash yellow (3 x)
• 1 cup julienne-cut zucchini (3 x)

Equipment

• bowl
• oven
• whisk
• roasting pan
• grill

Directions

1. Preheat oven to 45
2. To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat.
3. Bake at 450 for 20 minutes.
4. To prepare chicken, sprinkle chicken with dried basil and oregano.
5. Prepare grill.
6. 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.
7. To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.
8. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.