Risoni salad with artichoke and feta

Risoni salad with artichoke and feta

3.8 92 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

Energy 13089.9 kJ / 3116.6 kcal

Fat 124.3 g

Fibre 61.4 g

Saturated Fat 28.6 g

Carbohydrates 350.2 g

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Also featured in

Vegetarian Cooking 11 recipes
Australia and New Zealand

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