Risoni salad with artichoke and feta

Risoni salad with artichoke and feta

3.8 92 ratings

Prep. 15 min

Total 25 min

4 portions

Ingredients

water
1100 g
dried risoni pasta rinsed and drained
400 g
extra virgin olive oil
2 tbsp
sea salt to taste
½ tsp
fresh flat-leaf parsley leaves only, plus extra leaves for garnishing
4 sprigs
feta cheese
130 g
marinated artichoke hearts drained
340 g
pine nuts toasted
60 g
sun-dried tomatoes cut into thin slices
100 g
canned chickpeas rinsed and drained (weight is pre-draining)
400 g
lemon juice
1 tbsp
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 4 portions

Sodium 4216.4 mg

Protein 113.7 g

Calories 13089.9 kJ / 3116.6 kcal

Fat 124.3 g

Fibre 61.4 g

Saturated Fat 28.6 g

Carbohydrates 350.2 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

Vegetarian Cooking 11 Recipes
Australia and New Zealand

You might also like...

Show all

Bean ratatouille with halloumi

30min

Chao qing cai (Chinese greens)

10min

Polenta

25min

Bengali fish cakes

1h 20min

Family beans

25min

Chinese-style stir-fried vegetables

25min

Spiced roasted cauliflower salad with minted yoghurt

1h

Stuffed zucchini

1h 5min

Soutzoukakia ("little sausages") with rice

1h

Warm cabbage dish

15min

Pumpkin and antipasto risoni salad

35min

Brandy cashew cream

5min

Show all