Rustic grilled vegetable and rigatoni salad


  • 200 g rigatoni
  • 1 large red capsicum, seeded and halved
  • 125 g tomatoes, cut into wedges
  • 1 eggplant, trimmed and sliced lengthwise
  • 2 tablespoons balsamic vinegar or lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons shredded fresh basil
  • 1 tablespoon chopped capers
  • 1 large clove garlic, crushed (optional)
  • ⅓ cup (35 g) freshly grated parmesan
  • salt and pepper


  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Drain and rinse under cold running water, then drain thoroughly and set aside to cool.
  3. Preheat the grill to high.
  4. Grill the capsicum halves, skin side up, for 5–10 minutes or until blistered and blackened.
  5. Place in a plastic bag, then leave until cool enough to handle.
  6. Grill the tomatoes and eggplant for about 5 minutes or until slightly charred.
  7. Turn the vegetables so that they cook evenly, and remove the pieces as they are ready.
  8. Place the tomato wedges in a large salad bowl.
  9. Set the eggplant slices aside on a plate to cool slightly.
  10. Cut the eggplant slices into 2.
  11. 5 cm strips and add to the tomatoes.
  12. Peel the capsicum and cut it into 2.
  13. 5 cm strips, then add to the salad bowl.
  14. Mix in the pasta.
  15. In a small bowl, mix the balsamic vinegar or lemon juice with the oil, basil, capers, garlic, if using, and parmesan.
  16. Lightly toss this dressing into the salad.
  17. Season to taste.
  18. Set the salad aside for about 30 minutes so that the flavours can mingle before serving.

Serves 4
Preparation: 10 minutes, plus cooling and 30 minutes marinating
Cooking: about 25 minutes


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