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Risoni pasta salad with tangy herb dressing recipe
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Upgrade pasta salad with risoni, asparagus, zucchini, and snap peas in a creamy herb yogurt dressing.
Ingredients:
  • 105g (1/2 cup) dried risoni pasta
  • 3 bunches asparagus, chopped
  • 200g sugar snap peas, trimmed, halved diagonally
  • 200g (1 1/4 cups) fresh or frozen peas
  • 3 small zucchini, thinly sliced
  • 1/2 bunch fresh chives, chopped
  • 1 cup firmly packed combined fresh mint and dill sprigs
  • Extra virgin olive oil, to drizzle
  • Toasted chopped walnuts, to serve
  • Toasted pepitas, to serve
  • 130g (1/2 cup) Greek-style yoghurt
  • 1 cup firmly packed combined fresh mint and dill leaves
  • 36.40 gm extra virgin olive oil
  • 41.20 gm White Italian Dressing
  • 11.80 gm Dijon mustard
Instructions:
  • Boil the risoni in a large saucepan of salted water as per packet instructions. Add the asparagus, sugar snap peas, and peas for the last 2 minutes of cooking. Drain and rinse with cold water. Transfer to a large bowl.
  • Prepare the dressing by blending all the ingredients until smooth and well combined. Don't forget to season to taste.
  • Combine the zucchini, chives, and herbs with the risoni mixture, then drizzle with flavorful olive oil, season with your favorite spices, and toss everything together until well combined.
  • In a shallow bowl, add dressing followed by risoni mixture. Drizzle with oil and sprinkle with walnuts and pepitas.

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