Risoni pasta salad
200 g, cut into 4cm lengths
200 g, cut into 4cm pieces
Frozen green peas
1 whole, trimmed, thinly sliced
99% fat-free plain yoghurt
⅔ cup(s), (160g)
Fresh lemon rind
1 tsp, finely grated, plus thins trips to garnish
Fresh flat-leaf parsley
2 tbs, coarsely chopped, plus extra leaves to garnish
2 tbs, finely shredded, plus extra leaves to garnish
1 medium, cut into wedges to serve
- Cook risoni in a large saucepan of boiling salted water, following packet instructions, adding asparagus, broccolini, peas and leek in the last 4 minutes of cooking time. Drain. Refresh under cold water, then drain well and set aside.
- Combine yoghurt, pesto, lemon rind and juice in a small bowl.
- Place risoni, vegetables, yoghurt mixture, parsley and mint in a large bowl. Season with salt and pepper and toss well to combine.
- Divide salad among 4 serving plates. Garnish with extra parsley leaves, mint leaves and lemon rind strips. Serve with lemon wedges.