This salad is really a meal as it includes a hearty helping of chicken. Serve with warm bread for a tasty dinner.
Pasta Salad with Roasted Vegetables
16 oz pasta, cooked and drained
1 1/2 cups roasted broccoli, cut into bite size pieces*
1 1/2 cups roasted egg plant, cut into bite size pieces (1 egg plant)*
4 oz swiss cheese, chopped into small cubes
1/2 cup roasted and salted sunflowers
2 chicken breast halves, cooked and cubed
2 tablespoons fresh chopped parsley
t teaspoon celery salt
1 sm onion, finely chopped
Dressing:
1/4 cup lemon juice
2 tablespoons brown mustard
1 clove garlic, minced
2/3 cup olive oil
salt and pepper to taste
Add pasta to large bowl. Mix dressing in processor or blender, and pour over pasta. Gently stir in remaining pasta salad ingredients.
*To roast vegetables toss them with a few tablespoons of oil and place on foil lined sheet. Bake at 450 until cooked.
