Heat a grill over high heat. Season the chicken with the vegetable oil, salt and pepper. Grill until nicely charred on one side, about 3 minutes, then turn and repeat on the second side. Lower heat to medium and continue to cook, turning from time to time until the chicken is cooked through, about 15 minutes all together. When cool enough to handle, chop or shred the chicken and place in a large bowl.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to package directions to al dente. Drain, rinse under cold water to stop the cooking. Add to a bowl along with the zucchini, yellow squash, and tomato vegetable medley .
In a separate bowl, combine the lemon juice, basil, capers, and garlic. Whisk in the olive oil then toss with all of the other ingredients. Season to taste with salt and pepper.
Recipe Notes
An exclusive SharethePasta.org recipe.
Nutrition Facts
Chicken and Vegetable Pasta Salad
Amount Per Serving
Calories 195Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 139mg6%
Carbohydrates 15g5%
Fiber 2g8%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.