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Pesto, feta and risoni salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Risoni pasta, a rice-shaped delight, makes a deliciously satisfying salad base.
Ingredients:
  • 250g dried risoni pasta
  • 1 bunch asparagus, woody ends trimmed, cut into 1cm pieces diagonally
  • 150g green beans, topped, cut into 2cm pieces
  • 1 x 250g punnet cherry tomatoes, halved
  • 100g feta, crumbled
  • 75g baby rocket leaves
  • 60g (1/4 cup) bought basil pesto
  • 20.00 gm hot water
Instructions:
  • Boil the pasta until al dente following package instructions in a large pot of salted water. Add the asparagus and beans for the final minute of cooking. Rinse with cold water, drain, and let cool.
  • Mix together the pasta, tomato, feta, and rocket in a large bowl. In a small bowl, blend the pesto, lemon juice, and water. Pour the pesto mixture over the pasta and toss everything together.

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