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.
Serves66
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
300g risoni
2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
200g Coles Deli Green Olives Stuffed with Danish Style Fetta, thinly sliced
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Method
Step 1
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.
Step 2
Combine the risoni mixture, olive, dill, capsicum and basil in a large bowl.
Step 3
Place the lemon juice, lemon zest, mustard, sugar and oil in a screw-top jar. Seal and shake to combine. Season.
Step 4
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.
Risoni salad with asparagus and fetta-stuffed olives
Serves66
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
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
Description
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.
Method
Step 1
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.
Step 2
Combine the risoni mixture, olive, dill, capsicum and basil in a large bowl.
Step 3
Place the lemon juice, lemon zest, mustard, sugar and oil in a screw-top jar. Seal and shake to combine. Season.
Step 4
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.
