Recipe Risoni pasta salad with asparagus and sicilian olives

 

Serves: 6

Note: Can swap the risoni for rice or quinoa for a gluten-free option.

Ingredients

• 300g risoni
• 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
• 200g green sicilian olives pitted and sliced
• 1 yellow capsicum, seeded, chopped
• 100g fetta
• 1/2 cup coarsely chopped dill
• 1/4 cup finely shredded basil

 

Dressing

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Method

1. Make the dressing by placing all dressing ingredients in a screw-top jar. Seal and shake to combine. Season.
2. 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. Drain reserving some pasta water.
3. Immediately drizzle the dressing over the risoni mixture and gently toss to combine
4. Add the sicilian olives, capsicum and fetta
5. When totally cooled, add the dill and basil