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Risoni, pumpkin & green shallot salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy pumpkin pasta salad with homemade chili dressing.
Ingredients:
  • 305g (1 1/2 cups) risoni pasta
  • 4.60 gm olive oil
  • 800g-piece jap pumpkin, deseeded, peeled, cut into 1.5cm cubes
  • 10 green shallots, ends trimmed, thinly sliced diagonally
  • 62.50 ml chopped fresh chives
  • 62.50 ml roughly torn fresh continental parsley
  • 10 pitted kalamata olives, halved, cut lengthways into thin strips
  • 40.00 ml rinsed drained capers, finely chopped
  • 2 ripe egg tomatoes
  • 9.20 gm extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 1.25 gm caster sugar
  • Salt & freshly ground black pepper
Instructions:
  • For the dressing, score a shallow cross on the base of each tomato with a small sharp knife. Submerge the tomatoes in boiling water in a heatproof bowl for 1 minute. Drain, peel, and remove seeds with a teaspoon. Finely chop the flesh and combine with vinegar, oil, garlic, chili, sugar, salt, and pepper in a bowl. Mix thoroughly.
  • Prepare the risoni in a large saucepan of boiling water according to the package instructions, cooking until al dente. Drain and rinse under cold running water, then transfer to a large serving bowl.
  • Heat oil in a large non-stick pan over medium-high heat. Cook the pumpkin, turning occasionally, until lightly browned and tender, about 25 minutes. Mix with risoni, green shallots, chives, parsley, olives, and capers.
  • Drizzle the dressing onto the salad and delicately mix until everything is well coated. Enjoy right away.

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