risoni salad w pumpkin + spinach + feta | meat free monday

What seems like decades ago – my good friend Kateo Mac, a fabulous cook, served up a risoni salad with chicken, peas and mint. I can still remember how much I enjoyed this dish and have been using risoni in salads ever since.

Often mistaken for rice, risoni is a form of pasta. It is often added to soups, or served as an accompaniment to stews and works really well in salads. It cooks so quickly and can be tossed through any number of salad veggies for a healthy and tasty midweek meal. If you haven’t cooked risoni before, now’s the time to give it a go.

Try this salad which consists of pumpkin, spinach and feta for the perfect meat free Monday dinner. This salad also goes well with any grilled meat (think grilled chicken breast or a piece of scotch fillet steak) and is a great dish to take when asked to ‘bring a plate’ to a barbecue.

And if you’re lucky, there may be some leftovers for lunch the next day.

risoni salad w pumpkin + spinach + feta

1/2 cup of risoni
1/2 a small butternut pumpkin, peeled and roughly chopped
1 x tablespoon of sun dried tomato strips
1 x handful of baby spinach leaves
1/4 of a Spanish onion, finely diced
Small piece of feta, crumbled over the top
A couple of tablespoons of olive oil
Salt and freshly cracked pepper
Balsamic vinegar, for drizzling

  • Add the pumpkin to a baking tray lined with baking paper, and season with salt and pepper, drizzling some olive oil over the top.
  • Roast in the oven for 45 minutes or until the pumpkin is cooked through. (I toss the pumpkin around half way through the cooking process to make sure that it’s evenly cooked).
  • Cook the risoni in a large pot of salted, boiling water for approximately 8 minutes or until cooked. You want the risoni al dente, don’t let it overcook as it will turn soggy. Strain the pasta.
  • Toss the risoni, pumpkin, sun dried tomato strips, baby spinach and onion together (I do this in the saucepan that I cooked the risoni in) and season with salt and pepper, a drizzle of olive oil and balsamic vinegar.
  • Serve in a shallow bowl or serving platter, topped with the crumbled feta.

Lo’s tips

  • You can roast the pumpkin the day before and keep in the fridge until needed. Simply zap it in the microwave for 30 seconds or so to waken it up before tossing through the freshly cooked risoni.





If you make this salad please leave your comments below, or post your pic on Insta and tag #los_kitchen. xx

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