Chicken and Pasta Salad

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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.

  • Serves: 4
  • Prep Time:
  • Cook Time:

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.

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