Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1100 g water
- 400 g dried risoni pasta, rinsed and drained
- 2 tbsp extra virgin olive oil
- ½ tsp 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 (weight is pre-draining)
- 1 tbsp lemon juice
- 1 pinch ground black pepper, to taste
- Nutrition
- per 4 portions
- Calories
- 13089.9 kJ / 3116.6 kcal
- Protein
- 113.7 g
- Carbohydrates
- 350.2 g
- Fat
- 124.3 g
- Saturated Fat
- 28.6 g
- Fibre
- 61.4 g
- Sodium
- 4216.4 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Pumpkin and antipasto risoni salad
35min
Feta, spinach and potato frittata
1h
Warm Mediterranean couscous salad
30min
Broccoli and three cheese pasta bake
40min
Quick veggie pasta salad
30min
Filo spinach slice
55min
Chicken and pesto risoni
35min
Risoni with salmon and spinach
25min
Vegetable bake with goat's feta
1h 30min
Israeli couscous salad
1h
Spinach and artichoke penne
1h 5min
Mexican stack
45 Min