Risoni salad with tomatoes, basil and rocket

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 6-8


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.

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