Orecchiette Salad with Roasted Vegetables and Chicken

Dinner 4.21.2012: Orecchiette Salad with Roasted Vegetables and Chicken

Orecchiette Salad with Roasted Vegetables and Chicken

This is a great pasta salad for warm summer evenings. You can roast any vegetables you like. I think you will be seeing many variations for this salad over the coming summer months.

Orecchiette Salad Dressing (olive oil, white balsamic vinegar, kosher salt, pepper, Dijon mustard, herbs de Province, sugar/honey, little water)

Roasted Vegetables (olive oil, kosher salt, pepper, fresh thyme)
Brush vegetables with marinade and roast @375F to desired doneness. You can use any vegetable you like - I just happen to have mushrooms, zucchini and tomatoes.

Pan-roasted Chicken (olive oil, herbed salt, pepper) - sear one side in pan, flip and bake @ 375F for about 15 minutes. Top with blue cheese after 10 minutes.

Cook pasta to desired doneness; drain and briefly rinse with cold water to wash off excess starch and stop the cooking process. Shake off water. Toss with chopped roasted vegetables, chopped chicken, chopped parsley, pepper jack cheese, and dressing. Serve immediately.