Greek Pasta Salad with Smoky Eggplant Caviar ✨🍆🍗🍝
Ingredients:
• For the Greek Herb Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• For the Salad:
• 8 oz rigatoni pasta (or your preferred pasta)
• 1/2 cup roasted red peppers, chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)
• For the Smoky Eggplant “Caviar”:
• 1 large eggplant, roasted
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tsp smoked paprika
• 1 tsp lemon juice
• Salt and pepper, to taste
• For the Roasted Garlic Yogurt Sauce:
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves roasted garlic, mashed
• Salt and pepper, to taste
Instructions:
1. Marinate and Grill the Greek Herb Chicken:
• In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
• Coat the chicken breasts with the marinade and let it sit for at least 20 minutes.
• Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
• Once cooked, remove from the grill and let the chicken rest before slicing it into bite-sized pieces.
2. Cook the Rigatoni Pasta:
• Cook the rigatoni pasta according to package instructions. Drain and rinse with cold water to cool, then set aside.
3. Prepare the Smoky Eggplant “Caviar”:
• Preheat your oven to 400°F (200°C). Pierce the eggplant with a fork a few times and place it on a baking sheet. Roast for 30-40 minutes until soft and charred on the outside.
• Once cooled, scoop out the flesh of the eggplant and place it in a food processor or blender. Add olive oil, tahini, smoked paprika, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Make the Roasted Garlic Yogurt Sauce:
• In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, mashed roasted garlic, salt, and pepper. Adjust seasoning as needed.
5. Assemble the Salad:
• In a large mixing bowl, combine the cooked rigatoni pasta, grilled chicken strips, roasted red peppers, Kalamata olives, and crumbled feta cheese.
• Gently toss to combine and coat everything in the flavors.
6. Serve:
• Plate the salad and generously dollop the smoky eggplant “caviar” on top.
• Drizzle with the roasted garlic yogurt sauce and garnish with fresh parsley.
• Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Greek Pasta Salad with Smoky Eggplant Caviar is a creative, flavorful take on traditional pasta salads, with the smoky eggplant caviar adding an unexpected twist that will make your taste buds sing. A refreshing, savory, and hearty dish that’s perfect for any occasion! ✨🍆🍗🍝