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Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad
4.4 35 évaluations
Prép. 15min
Total 35min
8 portions
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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

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Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

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