Roasted Vegetable and Feta Salad with Chicken

Preheat the oven to 450-degrees. Line a cookie sheet with aluminum foil and spray with a non-stick spray. In a large bowl, combine all the vegetables, garlic and the 2 tablespoons of olive oil. TOss to coat. Bake for 25 minutes on the cookie sheet, toss occasionally. In a pot of salted water, cook the pasta until al dente. Rinse under cold water and drain. Drain the water from the tomatoes, saving the liquid. In a large bowl, combine the pasta, arugula, basil, tomatoes and feta cheese. Toss to coat. Season with salt and pepper to taste. Serve immediately.