Roast the veggies: Heat oven to 400°F. Toss broccoli, zucchini, squash, and peppers with avocado oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast for 18 to 22 minutes until tender and lightly browned. Let cool slightly.
Cook the chicken: Heat a large skillet over medium heat and add a little avocado oil. Season the chicken with pepper and garlic powder. Cook for 5 to 7 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove from the pan, let rest for a few minutes, then slice or chop.
Cook the pasta: Cook protein elbow pasta according to package directions. Drain and rinse with cool water so it doesn’t get gummy.
Make the dressing: In a large bowl, mix mayo, mustard, and black pepper until smooth.
Assemble: Add pasta, roasted veggies, and grilled chicken to the bowl. Toss until everything is evenly coated.
Chill and serve: Refrigerate for at least 30 minutes so the flavors come together. Give it one more stir before serving.
