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
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
