Chicken: You will need cooked chicken or roasted chicken breast. See below for a simple chicken recipe!
2 oven roasted chicken breasts,
Roast Veggies: on a lined baking sheet with parchment paper, add carrots, zucchini, red bell pepper, and red onion, then drizzle with three tablespoons of olive oil, 1 Tablespoon dried thyme, and 1 teaspoon of sea salt.
½ large red onion,, 2 medium carrots,, 2 medium zucchini,, 3 Tbsp olive oil, 1 Tbsp dried thyme, 1 tsp salt, 1 medium red bell pepper,
Place the pan in a preheated oven (425 F) and roast for 30 minutes or until vegetables are tender. When vegetables are done, remove from the oven and allow to cool for 2-3 minutes.
Cook pasta according to directions while vegetables are roasting, then drain and toss with a dash of olive oil to avoid sticking. Set aside.
1 lb penne,
Dressing: Whisk dressing in a small bowl and set aside.
¼ cup olive oil, 2 Tbsp red wine vinegar, 2 Tbsp balsamic vinegar, 2 cloves garlic,, 2 tsp tamari, 1 tsp maple syrup, 1 tsp salt, 1 dash ground black pepper
Putting the pasta salad together: Add all vegetables, pasta, and chicken to a large bowl and stir to combine. Add fresh tomatoes, kalamata olives, and dressing to the bowl and toss to coat. Season with salt and pepper to taste, or add extra olives or fresh chopped herbs like oregano or basil if desired.
15 kalamata olives, 10 cherry tomatoes,, 1 tsp salt, 1 dash ground black pepper, fresh basil,
Just like most cold pasta salads, this one keeps in the refrigerator for about three days at the most. Plan accordingly if you need it in advance.