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: 15 min
Cook Time: 10 min


Chicken and Pasta Salad

2 cups chicken, cooked, diced
1 eggplant
2 zucchini
1 onion(s), large
2 red pepper(s)
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 lb Penne, cooked


1/3 cup balsamic vinegar
2 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp Dijon mustard
1 1/2 tsp salt
1/2 tsp pepper
2/3 cups olive oil
1/4 cup basil, fresh, chopped
1/4 cup parsley, fresh, chopped
1/4 cup chives, fresh, chopped
1/4 cup green onion(s), chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

  7. Combine ingredients for dressing. Toss with chicken, pasta and vegetables.

Nutrition Info

Per 525 g serving Amount
Protein29 g
Fat54 g
Saturated Fat8 g
Carbohydrate39 g
Fibre8 g
Sugar13 g
Cholesterol55 mg
Sodium1260 mg
Per 525 g serving % Daily Value
Vitamin A50
Vitamin C200
Vitamin B658
Vitamin B1212