Pasta Salad with Roasted Vegetables

Ingredients

• FOR THE PASTA SALAD:
• 16 ounces, weight Pasta, Cooked And Drained
• 1-½ cup Roasted Broccoli, Cut Into Bite Size Pieces (See Note)
• 1-½ cup Roasted Egg Plant, Cut Into Bite Size Pieces (See Note)
• 4 ounces, weight Swiss Cheese, Chopped Into Small Cubes
• ½ 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:
• ¼ cups Lemon Juice
• 2 Tablespoons Brown Mustard
• ⅔ cups Olive Oil
• 1 clove Garlic