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+ servings
veganer mediterraner Reisnudelsalat

vegan mediterranean rice noodle salad

Ari
A vegan pasta salad made from risoni, also known as rice noodles. Featuring sun-dried tomatoes, artichokes, and baked broccoli and zucchini. Plus a delicious marinade made from vegan basil pesto and lemon.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course healthy recipes, Pasta & Noodles, salad recipes, vegetable recipes
Cuisine Mediterranean
Servings 2 portions
Calories 435 kcal

Equipment

  • Cooking pot*
  • Sieve*
  • Knife*
  • cutting board*

Ingredients
  

for the pasta salad:

  • 200 G Risoni Rice noodles, Kritharaki
  • Sea-salt*
  • 1 broccoli small
  • 2 tbsp. native olive oil*
  • 1 zucchini
  • 2 clove of garlic
  • Black pepper* from the mill
  • 2 tbsp. pine nuts* roasted
  • 100 G Sun-dried tomatoes*
  • 80 G artichoke hearts box, inserted
  • 15-20 Kalamata olives*
  • 60 G parmesan cheese or nutritional yeast
  • 1 small Bunch of fresh basil

for the vinaigrette:

Instructions
 

Prepare pasta salad:

  • Preheat the oven to 200°C. Divide the broccoli into small florets and mix in a bowl with olive oil, a little salt and pepper. Place on a baking tray lined with baking paper and cook in the oven (middle rack) for about 20 minutes. Then let it cool down.
  • Cook the risoni in salted water according to the instructions on the package until al dente, rinse with cold water and drain well in a colander.
  • Peel the garlic and cut into thin slices.
  • Wash zucchini, drain well and cut into small cubes or finely slice with a mandolin.
  • Heat the olive oil in a pan, briefly sauté the zucchini and garlic together, season with salt and pepper and set aside to cool.
  • Roast the pine nuts in a pan without fat until golden brown.
  • Drain the sundried tomatoes and cut into fine strips or pieces.
  • Cut the olives into rings.

Vinaigrette:

  • For the vinaigrette you will need a fresh basil pesto . You can find a recipe HERE . If you make the pesto vegan, simply use vegan parmesan or 2 tbsp yeast flakes.
  • For the vinaigrette, mix light balsamic vinegar with sea salt and freshly ground pepper. Beat in the olive oil, basil pesto, lemon juice, some water and a pinch of sugar.

Finish:

  • Mix the risoni in a bowl with the vinaigrette. Leave for about 15 minutes.
  • Then fold in the garlic zucchini, sundried tomato strips, artichokes, pine nuts and olives.
  • Taste again and season if necessary.
  • Arrange the pasta salad on plates or in a bowl. Scatter baked broccoli florets on top.
  • Serve garnished with grated Parmesan (vegetarian) or yeast flakes (vegan) and fresh basil.

Nutrition

Serving: 1Port.Calories: 435kcalCarbohydrates: 55gProtein: 15gFat: 19g
Keyword grilled salads, Kritharaki, kritharaki salad recipes, Mediterranean pasta salad, mediterranean recipes, Oven baked vegetables, rice noodle salad
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