Rustic grilled vegetable and rigatoni salad

    1 hour 5 min

    Grilled vegetables are delicious with chunky pasta in a tangy dressing. Serve this salad as a light lunch or offer it as an accompaniment for grilled poultry or meat, when it will serve 6 or 8.

    77 people made this

    Serves: 4 

    • 200 g (7 oz) rigatoni
    • 1 large red pepper, seeded and halved
    • 125 g (4½ oz) tomatoes, cut into wedges
    • 1 aubergine, trimmed and sliced lengthways
    • 2 tbsp balsamic vinegar or lemon juice
    • 2 tbsp extra virgin olive oil
    • 2 tbsp shredded fresh basil
    • 1 tbsp chopped capers
    • 1 large garlic clove, crushed (optional)
    • 30 g (1 oz) Parmesan cheese, freshly grated
    • salt and pepper

    Prep:1hr5min  ›  Ready in:1hr5min 

    1. Cook the rigatoni in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and rinse under cold running water, then drain thoroughly and set aside to cool.
    2. Preheat the grill to high. Grill the pepper halves, skin side up, for 5–10 minutes or until blistered and blackened. Place in a polythene bag, then leave until cool enough to handle.
    3. Grill the tomatoes and aubergine for about 5 minutes or until slightly charred. Turn the vegetables so that they cook evenly, and remove the pieces as they are ready. Place the tomato wedges in a large salad bowl. Set the aubergine slices aside on a plate to cool slightly.
    4. Cut the aubergine slices into 2.5 cm (1 in) strips and add to the tomatoes. Peel the peppers and cut them into 2.5 cm (1 in) strips, then add to the salad bowl. Mix in the pasta.
    5. In a small bowl, mix the balsamic vinegar or lemon juice with the olive oil, basil, capers, garlic, if using, and Parmesan cheese. Lightly toss this dressing into the salad. Season to taste. Set the salad aside to marinate for about 30 minutes so that the flavours can mingle before serving.

    Some more ideas

    For a hearty vegetarian main course salad, stir in 1 can cannellini or red kidney beans, about 400 g, well drained. * Grilled courgettes and asparagus can be added to the salad. Slice the courgettes lengthways. Grill alongside the aubergine and tomatoes. * Replace the aubergine with well-drained, bottled char-grilled artichokes.

    Plus points

    Aubergines are a useful vegetable for making satisfying meals without a high calorie content. They contain just 15 kcal per 100 g (3½ oz). * Grilling or baking is a healthy cooking method for vegetables like aubergines, which can absorb large amounts of fat when they are fried. * Pastas of any shape or size have a fairly low Glycaemic Index.

    Each serving provides

    Good source of vitamin A, vitamin C. Useful source of calcium, copper, niacin, potassium.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I used courgette instead of aubergine but to be honest the recipe wasnt that bad. Unfortunately I didnt have time to leave things to marinade which I think would have been better to do if I did have the time. The steps are a lot easier to do than what this makes out. Basically put the veg under the grill whilst your pasta is boiling. Bang them all in a bowl and mix with the toppings. Fairly easy really. Makes good dish for vegans too. Use Cheezly mozerella for vegan cheese option  -  23 Jul 2015