Risoni salad with asparagus and fetta-stuffed olives
This risoni salad is packed with asparagus, fetta-stuffed olives, capsium and more to make for a mouth-watering side. Swap the risoni for rice or quinoa for a gluten-free option.
- 300g risoni
- 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
- 200g Coles Deli Green Olives Stuffed with Danish Style Fetta, thinly sliced
- 1/2 cup coarsely chopped dill
- 1 yellow capsicum, seeded, chopped
- 1/4 cup finely shredded basil
- 1 lemon, zested, juiced
- 2 tsp Dijon mustard
- 1 tsp caster sugar
- 1/4 cup (60ml) olive oil
Cook the risoni in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Refresh under cold water. Drain well.
Combine the risoni mixture, olive, dill, capsicum and basil in a large bowl.
Place the lemon juice, lemon zest, mustard, sugar and oil in a screw-top jar. Seal and shake to combine. Season.
Drizzle the lemon dressing over the risoni mixture and gently toss to combine. Season to serve.
Serve with dill sprigs.
Swap me: To make this salad gluten free, use microwavable brown rice or rice and quinoa mix instead of the risoni.