Rigatoni, Grilled Vegetable + Chicken Salad

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Rigatoni, Grilled Vegetable + Chicken Salad

Rigatoni, Grilled Vegetable + Chicken Salad
Number of Servings: 6 Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes Source: Dairy Council of California
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Nutrition Content: Low Sodium, Good Source of Fiber
Origin: Italian
Special Features: Kids Can Help Make It , Make Ahead

Dazzle your guests and your family with this classic Italian eggplant, chicken and pasta dish!


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
1/4 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 ounces) whole-wheat Rigatoni
4 grilled, broiled or roasted cut-in half Chicken breasts, skin and bone removed, cut into 1/2-inch strips
1/4 cup pitted and coarsely chopped Kalamata olives
Grated Parmigiano-Reggiano cheese, to taste


To grill, broil or oven roast the vegtables: Combine the egglplant, onion , zucchini, carrot, peppers, garlic, 1/4 cup of the olive oil, and salt and pepper. Toss to coat. Preheat grill or broiler. 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. 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.
When the vegetables are cool enough to handle, cut into 1-inch pieces; add the parsley and thyme; set aside.
Cook the pasta according to package directions in plenty of boiling salted water until firm to the bite. Ladle out about 1/2 cup of the pasta-cooking water and reserve. Remove from the heat and add 1 cup cold water to stop cooking; drain.
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.

Nutrient Information
Calories: 554
Total Fat: 17 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2.2 g
Monounsaturated Fat:
Sodium: 119 mg
Carbohydrates: 68 g
Protein: 30 g
Fiber: 6.2 g
Vitamin A:
Vitamin C:
Calcium: 80 mg

Cook's Notes: