Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

4.4 36 rating

Prep. 15min

Total 35min

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

Fiber 4.7 g

Saturated fat 5 g

Carbohydrates 25 g

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Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

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