Summer Veggie & Chicken Pasta Salad

Ingredients

12 oz. bow tie pasta
3 chicken breasts, cooked and cubed
2 medium roma tomatoes
1 medium squash
1 medium zucchini
1 medium broccoli crown
1/2 medium red onion
2/3 (15 oz.) jar roasted red peppers
1/2 bunch of parsley


Vingaigrette
1/4 cup vegetable oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. dijon mustard
1 tsp. dried oregano
1 tsp. minced garlic
3/4 tsp. salt
Fresh cracked black pepper to taste

Directions

STEP 1: Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.  Cook chicken and cube (I seasoned mine with Poultry Seasoning).

STEP 2: While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).

STEP 3: While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.

STEP 4: Combine the cooked pasta, chicken, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.