Best for high-protein · healthy lunch box · weeknight dinner
This is the kind of pasta salad that eats like a proper dinner. Whole-wheat pasta, lean chicken and plenty of vegetables make it satisfying, while Greek yogurt, a little feta and lemon give the dressing real creaminess without relying on a branded ready-made sauce. Aubergine is worth salting briefly: it browns better and turns silky rather than spongy. Make it fresh for a warm supper or chill it for tomorrow's lunch box.
Ingredients
- 280 g whole-wheat penne or other short pasta
- 500 g chicken breast , cut into bite-size pieces; boneless, skinless chicken thighs also work
- 350 g aubergine , cut into 1 cm / 1/2 in slices
- 30 ml olive oil , divided
- 200 g Plain Greek yogurt , 2% or full-fat; use plain strained yogurt or crème fraîche where Greek yogurt is unavailable
- 75 g feta (full-fat, ~22% fat) , crumbled
- 35 g sun-dried tomatoes , drained and finely chopped; use jarred tomatoes in oil, drained
- 1 lemon , finely grate the zest; reserve half for juice
- 250 g cherry tomatoes , halved
- 80 g red onion , very thinly sliced
- 50 g Arugula , roughly torn
- 4 g fine sea salt , plus a little extra for the aubergine
- 1 g black pepper , freshly ground
Instructions
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1
Put a large pot of well-salted water on to boil. Sprinkle the aubergine lightly with salt and leave it in a colander for 10 minutes, then pat dry. This helps it turn golden rather than absorb all the oil.
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2
Cook the pasta until just tender according to the packet. Before draining, save 60 ml / 1/4 cup of the cooking water. Drain the pasta well and spread it briefly on a tray so it stops cooking without becoming cold and sticky.
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3
Meanwhile, stir together the yogurt, feta, sun-dried tomatoes, lemon zest, 1 tablespoon lemon juice, 15 ml / 1 tablespoon olive oil and plenty of black pepper. Loosen with a splash of the reserved pasta water if needed; it should be creamy enough to coat the pasta.
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4
Heat 15 ml / 1 tablespoon olive oil in a large frying pan over medium-high heat. Season the chicken with the measured salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Transfer to a plate.
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5
Add the remaining olive oil and fry the aubergine in a single layer until tender and deeply golden, turning once or twice. Work in batches if the pan is crowded.
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6
Toss the warm pasta with the lemon-feta dressing. Fold through the chicken, aubergine, tomatoes, red onion and arugula. Taste for lemon, salt and pepper, then serve straight away or chill for up to 2 days.