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15 minutes
15 minutes
30 minutes
- 3 slices ham
- 400g risoni (see note)
- 50g baby rocket leaves
- 1 red capsicum, sliced
- 300g can corn kernels, drained
- 62.50 ml finely grated parmesan
- 27.30 gm olive oil
- 3 tsp red wine vinegar
- Prepare the risoni by cooking it in a large saucepan of salted boiling water until it reaches al dente perfection as per the packet instructions. Once ready, drain the risoni and move it to a spacious bowl.
- Combine red wine vinegar, olive oil, salt, and pepper in a small bowl, whisk until blended.
- Gently mix ham, corn, capsicum, parmesan, and rocket into the pasta. Drizzle with dressing and gently toss to mix well. Serve either warm or chilled.
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