Roasted Vegetable Pasta Salad

Vegetables:

• 1 1/2 cups julienne-cut yellow squash
• 1 1/4 cups  julienne-cut carrot
• 1 cup vertically sliced onion
• 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
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried 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
• 1 garlic clove, crushed

Remaining ingredients:

• 8 cups cooked ziti (about 6 cups uncooked short tube-shaped pasta)
• 2 tablespoons chopped fresh basil
• 16 cherry tomatoes, halved

Preparation

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 dried 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.