This easy risoni salad is loaded with veggies, cherry bocconcini and olives. It’s simple to make and big on flavour.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
375g risoni
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 bunch silverbeet, leaves only, finely shredded
140g pkt marinated chargrilled zucchini slices
1/2 cup (100g) drained roasted red pepper (capsicum) strips
100g cherry bocconcini, halved
1/2 cup (60g) pitted green olives, halved
1 red onion, thinly sliced
2 tbs chopped thyme
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the risoni in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
Step 2
Whisk the oil and lemon juice in a small jug until well combined. Drizzle over risoni in the bowl and toss to combine.
Step 3
Add the silverbeet, zucchini, capsicum, bocconcini, olive and onion to the pasta mixture in the bowl. Season and toss to combine. Transfer to a serving platter. Sprinkle with thyme to serve.
Nutrition Information
PER SERVE
Energy: 2664kJ/637 Cals (31%)
Protein: 20g (40%)
Fat: 27g (39%)
Sat fat: 7g (29%)
Carb: 74g (24%)
Sugar: 7g (8%)
Fibre: 9g (30%)
Sodium: 608mg (30%)
Antipasto, bocconcini and risoni salad
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
375g risoni
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 bunch silverbeet, leaves only, finely shredded
140g pkt marinated chargrilled zucchini slices
1/2 cup (100g) drained roasted red pepper (capsicum) strips
100g cherry bocconcini, halved
1/2 cup (60g) pitted green olives, halved
1 red onion, thinly sliced
2 tbs chopped thyme
Description
This easy risoni salad is loaded with veggies, cherry bocconcini and olives. It’s simple to make and big on flavour.
Method
Step 1
Cook the risoni in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
Step 2
Whisk the oil and lemon juice in a small jug until well combined. Drizzle over risoni in the bowl and toss to combine.
Step 3
Add the silverbeet, zucchini, capsicum, bocconcini, olive and onion to the pasta mixture in the bowl. Season and toss to combine. Transfer to a serving platter. Sprinkle with thyme to serve.
