Grilled Vegetable Pasta Salad Recipe!
It’s Awesome With Chicken!!

My vegetable pasta salad recipe is an awesome choice for you!

Why?

This grilled vegetable salad is quick and easy to make. Plus it’s full of vitamins so it’s very healthy too.

The choice is even more awesome if you could see outside my kitchen window now!

It’s fall as I write out this recipe. So not only are there lots of gorgeous colors happening now, it’s harvesting season. That means lots of fresh veggies and fruits are ready for picking!

(But there’s no sweets or fruits in this recipe - my Chef is sweet enough)!

So if it’s the fall season when you make this pasta and vegetable salad, you’ll get all the benefits from fresh food made at home.

But no matter what time of year you make this roasted vegetable pasta salad recipe, it will not disappoint you!

I promise!

How do I know this?

Simple. Because it’s:

Awesomely delicious!

Ingredients (Serves 2 Grills):

1 medium chicken breast,
2-3 tablespoons of oil
Juice from one lemon
- or -
1 tablespoon of balsamic vinegar
- or -
both!
1 teaspoon of mustard powder (optional)
1 clove of minced garlic
500 g of penne pasta
3 mediums pepper - one each red, green and yellow
1 zucchini
1 medium eggplant
1 medium onion
3 mushrooms
salt and pepper to taste
feta cheese
1-2 tablespoons of fresh chopped parsley

Directions:

Wash your chicken breast thoroughly. Dry with paper towels. Cut into bite sized cubes.

Warm some oil in a pan over medium heat. Add the chicken cubes and saute until golden brown and crunchy!

Set chicken aside when done.

In a re-closeable jar with a lid, mix the oil, balsamic vinegar (or the lemon juice, or both), mustard, and garlic. Season also with just a touch of salt and pepper.

Close the jar tightly and shake well. Set aside.

Meanwhile, cook the pasta according to package directions. Drain the water and set pasta aside.

Wash and dry all veggies.

Clean peppers into thin strips. Cut the zucchini, eggplant, onion and mushrooms into thin slices.

Add some oil to a pan. Over medium heat, saute the just-sliced vegetables until warm and lightly covered with oil, but still crispy and crunchy.

In a medium sized bowl, mix all the sauteed vegetables, the pasta and the cooked chicken breast cubes.

Serving Suggestions:

Crumble the feta cheese in small pieces and add into the pasta salad. Be Careful when mixing, to keep the feta cheese in pieces. Pour over some of the salad dressing we made. If you like, you can add just a sprinkle of salt and pepper to taste.

Add some fresh parsley, to get more vitamins and have a great looking meal at the same time.

Make sure to serve this vegetable pasta salad recipe while it’s fresh.

Because then, it will be awesomely good!

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