Pumpkin and Rizoni Salad with Balsamic Vinaigrette


It’s an extremely tasty and healthy meal in its own right.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 8

500 grams pumkin, peeled and
cut into long pieces
2 tablespoons olive oil
500 grams rizoni pasta
350 grams tenderstem broccoli,
cut into medium-sized pieces
150 grams tomatoes, sliced
2 red onions, sliced
Handful of pumpkin seeds
3 tablespoons small capers, slightly squeezed
30 grams chiffonade of basil

7 tablespoons balsamic vinegar
8 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon brown sugar
1 garlic clove, pounded and finely chopped

1 Heat oven to 200° C. Place the pumpkin on a baking tray, season with salt and pepper, and toss with olive oil. Roast for 20 minutes.
2 Cook the rizoni pasta in boiling salted water until al dente. Strain, rinse with water, and toss with a little oil to keep them from sticking.
3 Whisk the dressing ingredients in a small bowl, then season with salt and pepper. Pour the dressing over the rizoni. Mix well and let it cool.
4 Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the rizoni and mix well.

This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.