Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

4.5 38 ratings

Подготовка 15 min

Всего 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

Вам нравится то, что вы видите?

Этот рецепт и еще более 100 000 других ждут вас!

Зарегистрируйтесь в нашей 30-дневной бесплатной пробной версии и откройте для себя мир Cookidoo®. Никаких обязательств.

Sign up for free More information

Также представлен в

Festive Flavour 105 Recipes
Australia and New Zealand

Вам также может понравиться...

Show all

Aussie potato salad

1 h 30 min

Community fave brown rice salad

55 min

Mini chicken kyivs

45 min

Sweetcorn fritters with chilli jam and avocado cream

1 h 5 min

Samosas

1 h 35 min

Vegetable spring rolls

1 h 10 min

Onion bhaji

45 min

Asian crab cakes with wasabi mayonnaise

1 h 30 min

Chicken Katsu Sandwich Sushi (Onigirazu)

1 h 30 min

Bacon and spring onion potato salad

1 h 5 min

Shiraz and black pepper pate

3 h

Shichimi togarashi seasoning

1 h 10 min

Show all