Pasta Salad With Chicken And Vegetables

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 tablespoon minced fresh rosemary
• 1/2 cup olive oil
• 3 teaspoons red wine vinegar
• 1 teaspoon dijon mustard
• coarse salt
• fresh ground black pepper
• 2 chicken breast halves
• coarse salt
• fresh ground black pepper
• 2 sprigs rosemary
• 2 zucchini, ends trimmed
• 2 carrots, peeled
• 2 celery ribs, strings removed
• 1 red bell pepper, halved and seeded
• 1/4 lb tender green beans, trimmed
• 1/2 lb penne
• 1 teaspoon capers
• fresh rosemary sprig, for garnish

Recipe

• 1 make the dressing: heat the rosemary in the olive oil in a small pan until the oil is hot, but not smoking; cook for 30 minutes.
• 2 combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.
• 3 make the salad: rub the chicken breasts generously with salt, pepper, and rosemary; roast in a preheated 450 oven for 10-12 minutes or until the juices run clear and the meat is no longer pink near the bone; cool.
• 4 cut the zucchini, carrots, celery, and red pepper in julienne strips.
• 5 cut any long green beans into pieces about as long as the vegetables.
• 6 blanch each vegetable in an abundant amount of boiling salted water until tender.
• 7 remove each vegetable with a slotted spoon and place in a colander.
• 8 refresh under cold running water.
• 9 cut the cooled chicken into julienne strips.
• 10 cook the penne as directed on the package; drain; toss the pasta gently with the chicken, vegetables, and dressing in a large bowl.
• 11 scatter the capers over the top; garnish with rosemary sprigs.
• 12 serve room temperature or chilled.