Risoni, Pumpkin & Green Shallot Salad

Risoni, Pumpkin & Green Shallot Salad

Risoni, Pumpkin & Green Shallot Salad - healthy menu this time Risoni Pasta made ​​from the main menu that is sure to make it lighter to chew and swallow. For those of you who are old age, this recipe will not be difficult for you at dinner. It is suitable you serve at your family table, to start living healthy.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Preparation Time
25 minutes

Cooking Time
25 minutes

Ingredients (serves 10)

• 305g (11/2 cups) risoni pasta
• 1 tsp olive oil
• 800g-piece jap pumpkin, deseeded, peeled, cut into 1.5cm cubes
• 10 green shallots, ends trimmed, thinly sliced diagonally
• 1/4 cup chopped fresh chives
• 1/4 cup roughly torn fresh continental parsley
• 10 pitted kalamata olives, halved, cut lengthways into thin strips
• 2 tbs rinsed drained capers, finely chopped
• Dressing
• 2 ripe egg tomatoes
• 60ml (1/4 cup) white wine vinegar
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• 1 fresh red birdseye chilli, halved, deseeded, finely chopped
• 1/4 tsp caster sugar
• Salt & freshly ground black pepper

Present Suggestion

Directions

1. To make the dressing, use a small sharp knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain. Use your fingers to carefully peel. Cut the tomatoes in half lengthways and use a teaspoon to scoop out the seeds. Discard the seeds. Finely chop the flesh and place in a bowl. Add the vinegar, oil, garlic, chilli and sugar. Season with salt and pepper and mix well.
2. Cook risoni in a large saucepan of boiling water following packet directions or until al dente. Drain. Rinse under cold running water and drain well. Place risoni in a large serving bowl.
3. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pumpkin and cook, turning often, for 25 minutes or until pumpkin is lightly browned and just tender. Add to the risoni with the green shallots, chives, parsley, olives and capers.
4. Pour the dressing over the salad and gently toss until combined. Serve immediately.

Notes
You can make the dressing (step 1) up to 6 hours ahead. Cover with plastic wrap and store in the fridge. Continue to the end of step 3 up to 4 hours ahead. Cover with plastic wrap and store in the fridge. Carry out step 4 just before serving. Risoni is a rice-shaped dried pasta.

Risoni, Pumpkin & Green Shallot Salad Review