Antipasto, bocconcini and risoni salad

This easy risoni salad is loaded with veggies, cherry bocconcini and olives. It’s simple to make and big on flavour.

4

10m

15m

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

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.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Kid-friendly
No added sugar
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.