Risoni salad with grilled prawns, basil and roasted vegetables

Cooking Salads Risoni salad with grilled prawns, basil and roasted vegetables

"This is an updated and zesty take on the classic pasta salad using risoni, prawns and yellow grape tomatoes. Its also light on the cals with less than 400 calories." - Michelle Southan

Lables: High protein Low fat Low kilojoule Lower gi Egg free Fish free Soy free
  1. Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place the eggplant, zucchini and capsicum on prepared tray and spray with oil. Roast for 20-25 minutes or until golden and tender.
  2. Meanwhile, cook the risoni in a large saucepan of lightly salted water until al dente, adding lemon zest for the last 30 seconds. Drain well.
  3. Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the prawns, in 2 batches, for 2-3 minutes, or until the prawns change colour.
  4. Place the risoni, roasted vegetables, prawns, tomato, basil, parsley, lemon juice and pesto in a large bowl. Toss gently to combine. Serve warm or at room temperature.

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1 medium eggplant, trimmed, cut into 2cm pieces
1 large zucchini, trimmed, cut into 2cm pieces
1 red capsicum, seeded, cut into 2cm pieces
200g risoni
1 lemon, zested
500g peeled green prawns, tails intact
200g yellow grape tomatoes, halved
1/4 cup fresh baby basil leaves
2 tbs chopped fresh continental parsley
1 tbs lemon juice
1 tbs basil pesto

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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