Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

4.4 35 rating

Prep. 15 min

Total 35 min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 489.3 mg

Protein 12 g

Calories 1265 kJ / 301 kcal

Fat 16 g

Fibre 4.7 g

Saturated Fat 5 g

Carbohydrates 25 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

You might also like...

Warm Mediterranean couscous salad

Warm Mediterranean couscous salad

30 min

Zucchini slice

Zucchini slice

45 min

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40 min

Pad see ew

Pad see ew

30 min

Cauliflower and sweet potato lasagne

Cauliflower and sweet potato lasagne

1 h 35 min

Mexican stack

Mexican stack

45 min

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1 h 15 min

Broccoli mustard pasties

Broccoli mustard pasties

1 h 55 min

Colourful quinoa salad

Colourful quinoa salad

40 min

Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne

1 h 25 min

Peanut and soba noodle slaw

Peanut and soba noodle slaw

20 min