Photo of Risoni pasta salad by WW

Risoni pasta salad

8
7
7
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Pasta, risoni, dry

240 g

Asparagus

200 g, cut into 4cm lengths

Broccolini

200 g, cut into 4cm pieces

Frozen green peas

100 g

Leek(s)

1 whole, trimmed, thinly sliced

99% fat-free plain yoghurt

cup(s), (160g)

Basil pesto

1 tbs

Lemon zest

1 tsp

Lemon juice

1½ tsp

Fresh flat-leaf parsley

2 tbs, coarsely chopped, plus extra to serve

Fresh mint

2 tbs, finely shredded, plus extra small whole leaves to serve

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Cook risoni in a large saucepan of boiling salted water, following packet instructions, or until tender. Add asparagus, broccolini, peas and leek for last 4 minutes of cooking time. Drain. Refresh under cold water and drain. Set aside.
  2. Combine yoghurt, pesto and lemon juice in a small bowl then set aside.
  3. In a large serving bowl, toss together risoni, vegetables, yoghurt dressing and three-quarters of the lemon zest. Season with salt and pepper and stir in parsley and mint.
  4. Top with extra parsley, mint leaves and remaining lemon zest. Serve with lemon wedges.