Warm roasted vegetable, chicken & pasta salad

Warm roasted vegetable, chicken & pasta salad

Tossing the aubergine in a small amount of oil and baking it means it'll absorb much less oil than if fried.

By , 21 September 2015
Warm roasted vegetable, chicken & pasta salad
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.96 per serving
Nutritional Info
Each 455g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1922KJ 459KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 422kJ/101kcal.
  • 2 aubergines
  • 5 tbsp olive oil
  • 2 yellow peppers, quartered and de-seeded
  • 250g baby plum tomatoes, halved
  • 200g Asda Extra Special Fusilli Giganti Pasta
  • 2 tbsp balsamic vinegar
  • 1 level tsp Asda Chosen by you Dijon Mustard
  • 4 spring onions, trimmed and sliced
  • 200g cooked chicken, without skin, torn into bite-sized pieces
  • Basil leaves,to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Cut the aubergine into 1.5cm cubes, discarding the ends, and put in a bowl with 2 tbsp of the oil. Toss so they're well coated, then spread on one of the baking trays and cook in the oven for 30 minutes.

  • Meanwhile, put the peppers on the other tray, skin side up. Cook in the oven for 20 minutes. Add the tomatoes, cut side up. Continue to cook for another 10 minutes until the skin on the peppers starts to brown. Remove the skin from the peppers and cut them into pieces.

  • Add the pasta to a large pan of boiling water. Bring back to the boil, stir once, then cook, uncovered, for 10 minutes or until just tender. Drain and tip into a large bowl.

  • Whisk the rest of the oil with balsamic vinegar and mustard. Season and toss with pasta, spring onions, chicken and roasted veg. Garnish each serving with small whole basil leaves.