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Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad
4.5 38 valutazioni
Prep. 15min
Totale 35min
8 portions
Registrati gratis

Ingredienti

  • 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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 489.3 mg
Proteine 12 g
Calorie 1265 kJ / 301 kcal
Grassi 16 g
Fibre 4.7 g
Grassi saturi 5 g
Carboidrati 25 g

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Presente anche in

Festive Flavour 105 ricette
Australia e Nuova Zelanda

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