This vibrant pumpkin and pasta salad is given extra flavour with a home-made chilli dressing.
- To make the dressing, use a small sharp knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain. Use your fingers to carefully peel. Cut the tomatoes in half lengthways and use a teaspoon to scoop out the seeds. Discard the seeds. Finely chop the flesh and place in a bowl. Add the vinegar, oil, garlic, chilli and sugar. Season with salt and pepper and mix well.
- Cook risoni in a large saucepan of boiling water following packet directions or until al dente. Drain. Rinse under cold running water and drain well. Place risoni in a large serving bowl.
- Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pumpkin and cook, turning often, for 25 minutes or until pumpkin is lightly browned and just tender. Add to the risoni with the green shallots, chives, parsley, olives and capers.
- Pour the dressing over the salad and gently toss until combined. Serve immediately.
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