Skip to main content Search
Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad
4.4 36 ratings
Prep. 15 min
Total 35 min
8 portions
Sign up for free

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...

Show all

Bengali fish cakes

4.2(40)

1 h 20 min

Rosemary meat pies

4.4(57)

3 h 30 min

Chicken and mango salad

4.2(38)

35 min

Crispy rice chicken salad with satay sauce

4.3(72)

1 h

Asian crab cakes with wasabi mayonnaise

4.1(14)

1 h 30 min

Rice salad

4.3(32)

1 h

Vegetable spring rolls

4.4(34)

1 h 10 min

Baked salmon sushi cups

5.0(4)

30 min

Mini vegetable egg bites

5.0(2)

45 min

Shiraz and black pepper pate

5.0(2)

3 h

Versatile smooth soup

4.5(16)

45 min

Beetroot carpaccio with burrata

5.0(3)

1 h 25 min

 Show all