Risoni pasta salad
Pasta, risoni, dry
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 flat-leaf parsley
2 tbs, coarsely chopped, plus extra to serve
2 tbs, finely shredded, plus extra small whole leaves to serve
1 medium, cut into wedges to serve
- 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.
- Combine yoghurt, pesto and lemon juice in a small bowl then set aside.
- 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.
- Top with extra parsley, mint leaves and remaining lemon zest. Serve with lemon wedges.