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Photo of Risoni pasta salad by WW

Risoni pasta salad

7 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This hearty pasta salad tastes even better the next day. Make it the day before and keep covered in the fridge. To serve, simply scatter over some extra fresh herbs and dive into its zesty deliciousness!


Risoni pasta

240 g


200 g, cut into 4cm lengths


200 g, cut into 4cm pieces

Frozen green peas

100 g


1 whole, trimmed, thinly sliced

99% fat-free plain yoghurt

cup(s), (160g)

Basil pesto

1 tbs

Fresh lemon rind

1 tsp, finely grated, plus thins trips to garnish

Lemon juice

1½ tsp

Fresh flat-leaf parsley

2 tbs, coarsely chopped, plus extra leaves to garnish

Fresh mint

2 tbs, finely shredded, plus extra leaves to garnish


1 medium, cut into wedges to serve


  1. 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.
  2. Combine yoghurt, pesto, lemon rind and juice in a small bowl.
  3. Place risoni, vegetables, yoghurt mixture, parsley and mint in a large bowl. Season with salt and pepper and toss well to combine.
  4. Divide salad among 4 serving plates. Garnish with extra parsley leaves, mint leaves and lemon rind strips. Serve with lemon wedges.


You can swap in any small pasta shapes for risoni. Try small pasta spirals, shells or even macaroni.