Risoni salad with roasted red capsicum, pumpkin, basil and feta
Bursting with flavour and texture, this risoni salad is a vibrant, easy option perfect for lunch, a light dinner, or a stylish side dish.
This risoni salad combines soft pasta pearls with sweet roasted pumpkin, salty feta and aromatic basil. It’s a bright, balanced dish that is substantial enough for a light dinner but speedy enough for a satisfying weekday lunch.
Ingredients
500g pumpkin, peeled and cut into 2cm pieces
1 tbsp extra virgin olive oil
sea salt and cracked black pepper
200g cherry tomatoes
1½ cups risoni pasta
2 cups baby spinach, roughly chopped
330g store-bought roasted red capsicums, roughly chopped
1 cup basil leaves, roughly chopped
½ cup parsley, finely chopped
80g feta cheese, crumbled
⅔ cup pine nuts, toasted
LEMON-MUSTARD DRESSING
2 tbsp extra virgin olive oil
juice of ½ lemon
½ tsp Dijon mustard
½ tsp caster sugar OR 1 tsp pure maple syrup
Method
Step 1
Preheat your oven to 200C fan-forced (220C conventional). Place the pumpkin on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the cherry tomatoes on another small baking tray and season well. Place both trays in the oven and roast the vegetables for 25-30 minutes. The pumpkin should be golden and cooked through, and the tomatoes should be soft but still holding their shape.
Step 2
Boil a large pot of salted water. Add the risoni and cook until al dente (about 8 minutes). Drain immediately, rinse with cold water, and set aside.
Step 3
To make the dressing, whisk all of the ingredients together in a small bowl, and season generously with salt and pepper.
Step 4
In a large mixing bowl, combine the roasted pumpkin and cherry tomatoes, risoni, spinach, red capsicum, basil and parsley. Pour over half the dressing and toss gently to coat evenly. Just before serving, scatter over the feta and pine nuts and add more dressing to taste, seasoning well with sea salt and pepper.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
