Pumpkin and antipasto risoni salad
TM6 TM5 TM31

Pumpkin and antipasto risoni salad

4.6 (21 ratings)

Ingredients

  • 150 g Parmesan cheese, crust removed and cut into cubes (3 cm)
  • 1500 g water
  • 400 g butternut pumpkin, flesh only, cut into cubes (1.5 cm)
  • 210 g dried risoni pasta
  • 40 g olive oil
  • ½ tsp sea salt, plus extra to taste
  • 30 - 40 g balsamic vinegar
  • 50 g pitted Kalamata olives, drained and cut into slices
  • 60 g sun-dried tomatoes, drained and cut into slices
  • 100 g marinated artichoke hearts, drained and cut into pieces
  • 15 g fresh basil leaves, roughly torn
  • 1 pinch ground black pepper

Nutrition
per 1 portion
Calories
1265 kJ / 301 kcal
Protein
12 g
Carbohydrates
25 g
Fat
16 g
Saturated Fat
5 g
Fibre
4.7 g
Sodium
489.3 mg

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