Name: Pumpkin and Spinach Risoni Salad
Yield: 4 servings
Ingredients: 600 g pumpkin, chopped into 2.5cm pieces; 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces; Garlic olive oil spray; 1/4 cup balsamic vinegar; 1/4 cup light olive oil; 1 clove garlic, crushed; Pinch of sugar; salt and freshly ground black pepper, to taste; 1 cup risoni pasta, cooked and drained; 50 g baby spinach; 1 cup semi sundried tomatoes Safeway 1 lb For $1.29 thru 02/09

Servings: 4 persons

600 g pumpkin, chopped into 2.5cm pieces
125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces
Garlic olive oil spray
1/4 cup balsamic vinegar
1/4 cup light olive oil
1 clove garlic, crushed
Pinch of sugar
salt and freshly ground black pepper, to taste
1 cup risoni pasta, cooked and drained
50 g baby spinach
1 cup semi sundried tomatoes Safeway 1 lb For $1.29 thru 02/09

1
PLACE the pumpkin and PHILLY on separate paper lined baking trays and spray with oil.
2
Bake the pumpkin in a hot oven 200C for 20 minutes then add the PHILLY and cook a further 10 minutes until pumpkin is cooked and PHILLY is golden.
3
Allow to cool.
4
COMBINE the vinegar, oil, garlic, sugar and seasonings in a jar.
5
Shake until well combined then stir dressing through the pasta until well coated.
6
Toss through the spinach, tomatoes and pumpkin.
7
SPOON the salad into a serving bowl then toss over the PHILLY.
8
Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin and Spinach Risoni Salad

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