• Preheat oven to 200°C. Rub capsicums and red onion with olive oil and season. Roast capsicums and onion for 40 minutes. Set aside to cool.
• Once cool, peel the onions and capsicums. Remove capsicum seeds and cut into strips. Cut the onion into fine wedges
• Boil pasta as per packet instructions. Once cooked, drain, toss with a little olive oil and allow to cool.
• In a large bowl combine the pasta, capsicum, onion, tomatoes, olives, basil, feta, rocket, parsley and leftover Lilydale Whole Chicken pieces. Set aside

Dressing

• Place all ingredients in a small bowl and stir to combine
• Pour the dressing over the salad and serve