Preparation time: 10 minutes
Cooking time: 10 minutes
2 cups risoni pasta
1/3 cup (80ml) olive oil
1/4 cup (60ml) sherry vinegar
2 teaspoons Dijon mustard
Salt and black cracked pepper
1/2 small red onion, thinly sliced
100g baby rocket leaves
175g button mushrooms, thinly sliced
1/3 cup small basil leaves
250g Flavorite cherry tomatoes, halved
Cook the risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain and set aside.
Whisk together the oil, vinegar, Dijon mustard, salt and pepper until well combined.
To serve, combine the risoni with the onion, rocket, mushrooms, basil and tomato. Pour over the dressing and toss gently to coat evenly. Serve immediately.