Risoni pasta salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Risoni (orzo) pasta
240 g
Asparagus
200 g, cut into 4cm lengths
Broccolini
200 g, cut into 4cm pieces
Frozen green peas
100 g
Leek
1 whole, trimmed, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
⅔ 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
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
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