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Risoni salad with grilled prawns, basil and roasted vegetables
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Zesty risoni pasta salad with prawns and yellow tomatoes, under 400 calories.
Ingredients:
  • 350g eggplant
  • 1 large zucchini, trimmed, cut into 2cm pieces
  • 1 red capsicum, seeded, cut into 2cm pieces
  • 200g (1 cup) risoni
  • 1 lemon, zested
  • 500g peeled green prawns, tails intact
  • 200g yellow grape tomatoes, halved
  • 62.50 ml fresh baby basil leaves
  • 40.00 ml chopped fresh continental parsley
  • 21.00 gm lemon juice
  • 20.00 gm basil pesto
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Arrange the eggplant, zucchini, and capsicum on the tray and generously spray with oil. Roast for 20-25 minutes until beautifully golden and tender.
  • Cook the risoni in a large saucepan of lightly salted water until al dente, then add lemon zest during the last 30 seconds of cooking. Drain well.
  • Preheat a large non-stick frying pan over high heat and lightly spray with olive oil. Cook the prawns in two batches for 2-3 minutes until they change color.
  • Combine the risoni, roasted vegetables, prawns, tomato, basil, parsley, lemon juice, and pesto in a large bowl, gently toss, and serve warm or at room temperature.

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