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Antipasto, bocconcini and risoni salad recipe
Antipasto, bocconcini and risoni salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a delicious marinated veggie, risoni pasta, and bocconcini salad in no time for a flavorful treat!
Ingredients:
  • 375g risoni
  • 60ml olive oil
  • 42.00 gm lemon juice
  • 1 bunch silverbeet, leaves only, finely shredded
  • 140g pkt marinated chargrilled zucchini slices
  • 100g pepper
  • 100g cherry bocconcini, halved
  • 60g olive
  • 1 red onion, thinly sliced
  • 40.00 ml chopped thyme
Instructions:
  • Prepare the risoni in a large saucepan of boiling water according to package instructions until al dente. Rinse with cold water, drain thoroughly, and transfer to a large bowl.
  • Combine oil and lemon juice in a small jug, then pour the mixture over the risoni in the bowl and toss together.
  • Combine silverbeet, zucchini, capsicum, bocconcini, olives, and onion with the pasta. Season well and toss to mix. Transfer to a serving platter and sprinkle with fresh thyme before serving.

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