RECIPES

Chicken and Pasta Salad

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.

Prep Time

15M

Cook Time

10M

Serves

4

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

  1. Chicken and Pasta Salad
    1. 1 Cut eggplant, zucchini and onions into ½” (1 cm) slices.
    2. 2 Cut peppers in half.
    3. 3 Combine olive oil with garlic, salt and peppers. Combine with vegetables.
    4. 4 Grill vegetables 4-5 minutes or until browned (peppers should be grilled skin-side down until blackened, cooled and peeled).
    5. 5 Cut vegetables into approx 1 ½” (4 cm) chunks. Combine vegetables with chicken.
    6. 6 Rinse pasta in cold water, drain well and combine with chicken and vegetables.
  2. Dressing
    1. 1 Combine ingredients for dressing. Toss with chicken, pasta and vegetables.
View All Recipes