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Thermomix risoni salad with artichoke and feta recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Try this delectable risoni pasta salad brimming with feta, artichokes, sun-dried tomatoes, and chickpeas for a flavorful Thermomix dinner or standout side dish.
Ingredients:
  • 1100 g water
  • 400 g dried risoni pasta, rinsed, drained
  • 36.40 gm extra virgin olive oil
  • 1.20 gm sea salt, to taste
  • 4 sprigs fresh flat-leaf parsley, leaves only, plus extra leaves for garnishing
  • 130 g feta cheese
  • 340 g marinated artichoke hearts, drained
  • 60 g pine nuts, toasted
  • 100 g sun-dried tomatoes, cut into thin slices
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 1 pinch ground black pepper, to taste
Instructions:
  • Add water to mixing bowl and bring to a boil over high heat for about 10 minutes.
  • Place risoni in the mixing bowl along with 1 tbsp of oil and salt. Cook for 7 minutes at 100°C on speed 1, using the simmering basket on top of the mixing bowl lid instead of the measuring cup.
  • Drain and rinse the risoni in a simmering basket, then transfer it to a large serving bowl. Drizzle the risoni with the remaining 1 tablespoon of oil and set it aside. Clean and dry the mixing bowl.
  • Add fresh parsley to the mixing bowl and quickly chop it for 3 seconds at high speed. Use a spatula to scrape down the sides of the bowl. Continue chopping until the parsley reaches a fine consistency. Repeat as needed.
  • Combine feta and artichokes in the food processor and pulse for 2 seconds on speed 5. Transfer the mixture into a serving bowl with the risoni and set aside.
  • Place the large serving bowl on top of the mixing bowl lid and add the pine nuts and sun-dried tomatoes into it.
  • Combine chickpeas, lemon juice, and pepper in a serving bowl. Stir it well using a spatula. Serve the salad topped with extra parsley leaves for garnish.

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