Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

4.5 38 évaluations

Préparation 15min

Total 35min

8 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 489.3 mg

Protides 12 g

Calories 1265 kJ / 301 kcal

Lipides 16 g

Fibre 4.7 g

Graisses saturées 5 g

Glucides 25 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pork with black bean sauce

30min

Seeded sausage rolls

50min

Fragrant curried mince with tomato salad

40min

Chicken skewers and rice

40min

Pumpkin and blue cheese arancini with smoky yoghurt dressing

1h

Steamed eggplant and ricotta lasagne

1h 25min

Mexican chicken soup

30min

Pumpkin and pomegranate quinoa salad

1h

Gruyère salmon patties with salad

1h 20min

Rice salad with warm mustard dressing

1h 40min

Pancetta, pine nut and ricotta pappardelle

35min

Kumara sausage rolls

1h 15min