Warm artichoke, borlotti bean and risoni salad

Detailed step-by-step description of how to cook the dish "Warm artichoke, borlotti bean and risoni salad". Try it by all means

Recipe «Warm artichoke, borlotti bean and risoni salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g button mushrooms, ends trimmed, 250g punnet grape tomatoes, halved, 1/3 cup olive oil, 350g risoni pasta, 2 garlic cloves, crushed , 400g can borlotti beans, rinsed, drained, 340g jar marinated artichokes, drained and liquid reserved, 2 tbsp balsamic vinegar , 1 cup torn basil, 150g feta, crumbled.

Ingredients:

• 200g button mushrooms, ends trimmed 
• 250g punnet grape tomatoes, halved 
• 1/3 cup olive oil 
• 350g risoni pasta 
• 2 garlic cloves, crushed 
• 400g can borlotti beans, rinsed, drained 
• 340g jar marinated artichokes, drained and liquid reserved 
• 2 tbsp balsamic vinegar 
• 1 cup torn basil 
• 150g feta, crumbled 

Instructions

1. Preheat oven to 200°C. Place mushrooms and tomatoes on an oven tray, drizzle with half the oil. Season with salt and pepper. Bake in oven for 15 minutes or until mushrooms are tender and tomatoes are soft but not collapsed.
2. Cook risoni in a saucepan of salted boiling water following packet directions or until al dente. Drain well.
3. Heat remaining oil in a frying pan over medium heat. Add garlic and cook for 30 seconds or until aromatic. Add risoni, mushrooms, tomatoes, beans, artichokes, 2 tablespoons of reserved artichoke liquid and vinegar, and cook, stirring occasionally, for 5 minutes or until heated through. Remove from heat. Taste and season with salt and pepper. Stir through basil and sprinkle with feta. Spoon among bowls and serve warm or at room temperature.