Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

4.4 36 beoordeling

Voorbereiding. 15min

Totaal 35min

8 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 489.3 mg

Eiwitten 12 g

Calorieën 1265 kJ / 301 kcal

Vetten 16 g

Vezels 4.7 g

Verzadigd vet 5 g

Koolhydraten 25 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Festive Flavour 105 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Risoni salad with artichoke and feta

25min

Pumpkin risotto with bacon

40min

Warm Mediterranean couscous salad

30min

Mediterranean vegetable bake

50min

Tomato pasta with vegetables and feta

30min

Broccoli salad

10min

Curried couscous, carrot and chickpea salad

15min

Aussie potato salad

1u. 30min

Mediterranean pasta salad

50min

Risoni with salmon and spinach

25min

Feta, spinach and potato frittata

1u.

Chicken and pesto risoni

35min