Roast pumpkin and zucchini risoni salad
This delicious roast vegetable salad is scattered with tender risoni pasta and sweet currants to create a flavour-packed, filling vegetarian meal.
Ingredients
Roast pumpkin and zucchini risoni salad
- 250 g jap pumpkin, chopped coarsely
- 1 large piece zucchini (150g), chopped coarsely
- 1 small piece red onion (100g), cut into wedges
- 1 stalk fresh rosemary
- 9 small pieces garlic cloves (35g), unpeeled cooking-oil spray
- 1/3 cup (75g) risoni pasta
- 1/4 cup (70g) low-fat plain yoghurt
- 1 tbsp balsamic vinegar
- 1 cup loosely packed fresh basil leaves, torn
- 20 g baby spinach leaves
- 1 tbsp currants
- 2 tbsp pine nuts, toasted
Steps
Roast pumpkin and zucchini risoni salad
- Preheat oven to 220°C.
- Line a large roasting tray with baking paper. Combine pumpkin, zucchini, onion, rosemary and unpeeled garlic on the tray. Lightly spray with oil. Roast for 30 minutes or until tender and browned. Discard rosemary stalk.
- Meanwhile, cook risoni in a large saucepan of boiling water until pasta is just tender. Drain, rinse under cold water, drain.
- Peel garlic, place in a small bowl; mash with a fork. Add yoghurt and vinegar; stir to combine.
- Combine the roasted vegetables in a large dish with risoni, basil, spinach, currants and pine nuts; stir through yoghurt mixture until just combined.