Grilled Chicken and Vegetable Greek Pasta Salad

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Ingredients

1 pound Our Family rotini pasta (or any short cut pasta, prepared according to package instructions)
2 tablespoons olive oil
2 tablespoons dried oregano
2 teaspoons salt (divided)
1 teaspoon pepper (divided )
1/2 teaspoon chili flakes (optional)
2 boneless skinless chicken breasts
1 medium zucchini (halved and cut in 1/2 inch cubes)
1 medium eggplant (cubed)
1 medium red onion (halved then cubed)
8 cloves garlic (whole, peeled )
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon oregano
1 clove garlic (grated)
1 teaspoon salt
1/2 teaspoon pepper
8 ounces crumbled feta cheese

1
Pre-heat grill over high heat.
2
Prepare pasta according to package instructions and set aside.
3
While pasta is cooking, mix together olive oil, oregano, half of the salt (1 teaspoon), half of the pepper (1/4 teaspoon) and chili flakes in a small bowl. Place the cubed vegetables in a large bowl and drizzle with half the oil mixture and toss well to coat; set aside. Place chicken breasts on a large plate and rub both sides with the remaining half of the oil mixture using a pastry brush.
4
Grill chicken breasts 5-6 minutes per side, flipping once. Remove from heat once they reach internal cooking temperature of 165 degrees or higher. Let rest 5 minutes before cutting in to cubes.
5
While chicken is cooking, place a grilling basket on the grill and grill vegetables until they are caramelized and tender, about 8-9 minutes, tossing every minute or so with grilling tongs.
6
To prepare the pasta salad, toss the cooked pasta, grilled chicken cubes and grilled veggie cubes in a large bowl. Whisk together the Greek vinaigrette (minus the feta) then drizzle all over the pasta salad. Sprinkle in feta cubes then toss once more. Check for seasoning and adjust accordingly before serving. Enjoy warm, room temp or chilled.