Rigatoni, Grilled Vegetables and Chicken Salad

Rigatoni, Grilled Vegetables and Chicken Salad
Recipe type: Salads
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Dazzle your guests and your family with this classic Italian eggplant, chicken and pasta dish! Kids can help make it! Make ahead; Low sodium; High fiber.
  • 1 Small eggplant, stem trimmed, halved and cut into 6 lengthwise wedges
  • 1 Medium red or sweet onion, cut into thick slices
  • 1 Small zucchini, scrubbed, trimmed, quartered lengthwise
  • 1 Medium carrot, trimmed, pared and quartered, lengthwise
  • 1 Red and 1 green bell pepper, stems and seeds removed, quartered
  • 3 Garlic cloves, peeled and crushed through a press
  • ¼ cup Plus 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons Chopped Italian (flat leaf) parsley
  • 1 teaspoon Fresh thyme leaves, stripped from the stems
  • 1 box (16 ozs.) rigatoni
  • 4 Grilled, broiled or roasted cut-in half chicken breasts, skin and bone removed, cut into ½-inch strips
  • ¼ cup Pitted and coarsely chopped Kalamata olives
  • Grated Parmigiano-Reggiano cheese, to taste
  1. To grill, broil or oven roast the vegetables:
  2. Combine the eggplant, onion, zucchini, carrot, peppers, garlic, ¼ cup of the olive oil, and salt and pepper.
  3. Toss to coat.
  4. Preheat grill or broiler.
  5. Arrange vegetables on rack or on broiler pan and cook, turning to brown evenly; remove vegetables to platter or cutting board as they become tender, 5 to 15 minutes.
  6. To oven roast: Preheat the oven to 400 degrees F. Arrange the vegetables on a large (11 x 14-inch) baking pan, preferably with a nonstick coating. Bake 35 to 45 minutes; turn vegetables after 20 minutes so that they brown evenly.
  7. When the vegetables are cool enough to handle, cut into 1-inch pieces; add the parsley and thyme; set aside.
  8. Cook the pasta according to package directions in plenty of boiling salted water until firm to the bite. Ladle out about ½ cup of the pasta-cooking water and reserve. Remove from the heat and add 1 cup cold water to stop cooking; drain.
  9. Toss pasta with the roasted vegetables, the chicken and olives; add pasta-cooking water, remaining 2 tablespoons olive oil and cheese. Serve at room temperature.
Nutrition Information
Calories: 554 Fat: 17g Saturated fat: 3g Unsaturated fat: 2.2g Carbohydrates: 68g Sodium: 119mg Fiber: 6.2 Protein: 30g