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.
Serves
4
Prep
10m
Cooking
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
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.
