We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Risoni salad with artichokes, rocket & pine nuts
0 Likes
Prep Time:
6 minutes
6 minutes
Cook Time:
6 minutes
6 minutes
Total Time:
12 minutes
12 minutes
Ingredients:
- 44.40 gm sun-dried tomato paste
- 1.25 gm smoked paprika
- 1/4 tsp ground chilli
- 80ml olive oil
- 40.00 ml red wine vinegar
- Salt & pepper
- 350g risoni
- 45g (1/4 cup) pine nuts
- 350g marinated artichoke hearts, quartered
- 80g bag baby rocket leaves
- Shaved parmesan, to serve
Instructions:
- Combine the tomato paste, paprika, chili, and oil in a bowl, whisking until the mixture is smooth. Season with salt and pepper to taste.
- Boil pasta in a generously salted water until al dente, about 6-8 minutes. Drain well, saving 2 tablespoons of the cooking water. Transfer pasta to a big bowl. Mix in two-thirds of the dressing and the reserved cooking water. Let the pasta cool in the dressing.
- Toast pine nuts in a dry frying pan until golden. Toss with pasta, artichoke hearts, rocket, and dressing. Top with shaved parmesan before serving.
Similar Recipes
- 38min
Balsamic lamb salad
Elevate your day with a vibrant lamb and risoni salad, bursting with colorful and delightful flavors.
- 15min
Thermomix risoni salad with artichoke and feta recipe
Try this delectable risoni pasta salad brimming with feta, artichokes, sun-dried tomatoes, and chickpeas for a flavorful Thermomix dinner or standout side dish.
- 30min
Garlic prawns with risoni, tomato and artichoke
Healthy and vibrant pasta salad perfect for busy weeknights.
- 20min
Risoni salad with tomatoes, basil and rocket
Whip up a quick and delicious salad for a light and satisfying meal!
- 45min
Risoni salad with grilled prawns, basil and roasted vegetables
Zesty risoni pasta salad with prawns and yellow tomatoes, under 400 calories.