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.

6

10m

15m

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

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.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
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.