Recipe
Chicken and Pasta Salad
Prep Time: 15 min
Cook Time: 10 min
Serves: 4
This salad is perfect to make in late summer, when zucchini, peppers, and eggplant are at their peak. Sweet-tart balsamic dressing complements the smoky flavour of the grilled vegetables, making this a simple, flavourful supper.
Ingredients
Chicken and Pasta Salad:
2 cups (500 mL)
chicken, cooked, diced
1
eggplant
2
zucchini
1
onion(s), large
2
red pepper(s)
1/4 cup (60 mL)
olive oil
1
clove garlic, minced
1/2 tsp (2.5 mL)
salt
1/2 tsp (2.5 mL)
pepper
1/2 lb (0.3 kg)
Penne, cooked
Dressing:
1/3 cup (75 mL)
balsamic vinegar
2 tbsp (30 mL)
red wine vinegar
2
cloves garlic, minced
1 tsp (5 mL)
Dijon mustard
1 1/2 tsp (7.5 mL)
salt
1/2 tsp (2.5 mL)
pepper
2/3 cups (170 mL)
olive oil
1/4 cup (60 mL)
basil, fresh, chopped
1/4 cup (60 mL)
parsley, fresh, chopped
1/4 cup (60 mL)
chives, fresh, chopped
1/4 cup (60 mL)
green onion(s), chopped
Instructions
Chicken and Pasta Salad
1
Cut eggplant, zucchini and onions into ½” (1 cm) slices.
2
Cut peppers in half.
3
Combine olive oil with garlic, salt and peppers. Combine with vegetables.
4
Grill vegetables 4-5 minutes or until browned (peppers should be grilled skin-side down until blackened, cooled and peeled).
5
Cut vegetables into approx 1 ½” (4 cm) chunks. Combine vegetables with chicken.
6
Rinse pasta in cold water, drain well and combine with chicken and vegetables.
Dressing
1
Combine ingredients for dressing. Toss with chicken, pasta and vegetables.