Risoni salad with artichoke and feta

Risoni salad with artichoke and feta

3.8 90 ratings

Prep. 15 min

Total 25 min

4 portions

Ingredients

water
1100 g
dried risoni pasta rinsed and drained
400 g
extra virgin olive oil
2 tbsp
sea salt to taste
½ tsp
fresh flat-leaf parsley leaves only, plus extra leaves for garnishing
4 sprigs
feta cheese
130 g
marinated artichoke hearts drained
340 g
pine nuts toasted
60 g
sun-dried tomatoes cut into thin slices
100 g
canned chickpeas rinsed and drained (weight is pre-draining)
400 g
lemon juice
1 tbsp
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 4 portions

Sodium 4216.4 mg

Protein 113.7 g

Calories 13089.9 kJ / 3116.6 kcal

Fat 124.3 g

Fibre 61.4 g

Saturated Fat 28.6 g

Carbohydrates 350.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

You might also like...

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h

Peanut and soba noodle slaw

Peanut and soba noodle slaw

20 min

Warm Mediterranean couscous salad

Warm Mediterranean couscous salad

30 min

Spinach and artichoke penne

Spinach and artichoke penne

1 h 5 min

Sweet potato and grain salad

Sweet potato and grain salad

1 h 30 min

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1 h 15 min

Tomato pasta with vegetables and feta

Tomato pasta with vegetables and feta

30 min

Carrot, feta and mint salad

Carrot, feta and mint salad

40 min

Steamed eggplant and ricotta lasagne

Steamed eggplant and ricotta lasagne

1 h 25 min

Zucchini, lentil and coconut stew

Zucchini, lentil and coconut stew

30 min

Pumpkin and antipasto risoni salad

Pumpkin and antipasto risoni salad

35 min

Chipotle bean and corn salad

Chipotle bean and corn salad

40 min