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.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


Roast pumpkin and zucchini risoni salad
  • 250 gram 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_piece garlic cloves (35g), unpeeled cooking-oil spray
  • 1/3 cup (75g) risoni pasta
  • 1/4 cup (70g) low-fat plain yoghurt
  • 1 tablespoon balsamic vinegar
  • 1 cup loosely packed fresh basil leaves, torn
  • 20 gram baby spinach leaves
  • 1 tablespoon currants
  • 2 tablespoon pine nuts, toasted


Roast pumpkin and zucchini risoni salad
  • 1
    Preheat oven to 220°C.
  • 2
    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.
  • 3
    Meanwhile, cook risoni in a large saucepan of boiling water until pasta is just tender. Drain, rinse under cold water, drain.
  • 4
    Peel garlic, place in a small bowl; mash with a fork. Add yoghurt and vinegar; stir to combine.
  • 5
    Combine the roasted vegetables in a large dish with risoni, basil, spinach, currants and pine nuts; stir through yoghurt mixture until just combined.


You can make this salad with other small pasta such as macaroni. Make the salad a day ahead but only dress it just before serving.

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