Pasta Salad With Roasted Vegetables

• FOR THE PASTA SALAD:
• 16 ounces, weight Pasta, Cooked And Drained
• 1-1/2 cup Roasted Broccoli, Cut Into Bite Size Pieces (See Note)
• 1-1/2 cup Roasted Egg Plant, Cut Into Bite Size Pieces (See Note)
• 4 ounces, weight Swiss Cheese, Chopped Into Small Cubes
• 1/2 cups Roasted And Salted Sunflowers
• 2 whole Chicken Breast Halves, Cooked And Cubed
• 2 Tablespoons Fresh Chopped Parsley
• 1 teaspoon Celery Salt
• 1 whole Small Onion, Finely Chopped
• Salt And Pepper, to taste
• FOR THE DRESSING:
• 1/4 cups Lemon Juice
• 2 Tablespoons Brown Mustard
• 2/3 cups Olive Oil
• 1 clove Garlic

1. Add pasta to a large bowl. Mix dressing in a processor or blender, and pour over pasta. Gently stir in remaining pasta salad ingredients, salt and pepper to taste.
2. Note: To roast vegetables, toss them with a few tablespoons of oil and place on a foil-lined sheet. Bake at 450u0b0F until cooked.

salad, weight pasta, broccoli, egg plant, swiss cheese, sunflowers, chicken, fresh chopped parsley, celery salt, onion, salt, dressing, ubc, brown mustard, olive oil, clove garlic

Taken from tastykitchen.com/recipes/salads/pasta-salad-with-roasted-vegetables/ (may not work)