Pasta with Barbecued Chicken & Veges

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Randy and Ellie made this for us for dinner one night. It was so quick and easy, and really delicious! There's a lot of flexibility in this recipe - you can use whatever veges, pasta and dressing that you like (or have on hand) and adjust the amount of ingredients for your family. This is the recipe as they made it for 6 people:

4 or 5 boneless, skinless chicken breast halves
1 1lb. box Rotini pasta
4 zucchini, sliced in half lengthwise
1 orange or red bell pepper, sliced in half lengthwise, seeds and veins removed
1 medium head broccoli, sliced in half or thirds (depending on how big it is)
1 onion, sliced into about 1/4 inch rings (try to keep the rings together)
1 cup (more or less, depending on your taste) Girard's light champagne salad dressing

Preheat your barbecue.
Brush chicken and veges with olive oil. Salt and pepper chicken.
Cook chicken breasts for about 5 - 7 minutes on each side.
Lay the veges on the bbq and cook them, turning once. The time for the veges varies. The zucchini cooks in only about 5 minutes - the broccoli takes longer. Just keep an eye on them and poke them with a fork once in a while to see if they're getting tender. Try not to over cook them or they get mushy.
Take everything off the bbq as it gets done and set it aside.
Cook the pasta according to the package directions.
Cut the chicken and the veges into chunks, combine with the pasta and pour dressing over the top.
This can be eaten room temp. It's also delicious leftover and cold!
I made this again without the chicken and added barbecued, canned artichoke bottoms- yummy!