Pasta Salad With Chicken and Vegetables

• Dressing
• minced fresh rosemary1 tablespoon
• olive oil↗1⁄2 cup
• red wine vinegar↗3 teaspoons
• Dijon mustard↗1 teaspoon
• coarse salt↗
• fresh ground black pepper↗
• Salad
• chicken breast halves↗2
• coarse salt↗
• fresh ground black pepper↗
• sprigs rosemary↗2
• zucchini2

  ends trimmed

• carrots↗2

  peeled

• celery ribs↗2

  strings removed

• red bell pepper, halved and seeded↗1
• lb tender green beans, trimmed↗1⁄4
• lb penne↗1⁄2
• teaspoon capers↗1
• fresh rosemary sprig, for garnish↗

Step-by-step instructions

1. 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. 2

   Combine the oil with the vinegar, mustard, salt, and pepper in a small bowl; set aside.

3. 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. 4

   Cut the zucchini, carrots, celery, and red pepper in julienne strips.

5. 5

   Cut any long green beans into pieces about as long as the vegetables.

6. 6

   Blanch each vegetable in an abundant amount of boiling salted water until tender.

7. 7

   Remove each vegetable with a slotted spoon and place in a colander.

8. 8

   Refresh under cold running water.

9. 9

   Cut the cooled chicken into julienne strips.

10. 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. 11

    Scatter the capers over the top; garnish with rosemary sprigs.

12. 12

    Serve room temperature or chilled.