Quick & Easy

Pork chipolata and risoni salad

This colourful pasta salad is easy, delicious and great for the lunchbox.
pork chipolata and risoni salad


Lemon dressing


1.To make lemon dressing, place ingredients in a screwtop jar; shake well. Season to taste.
2.Cook pasta in a large saucepan of boiling water until tender; drain. Rinse under cold running water; drain.
3.Heat half the oil in a frying pan over medium heat; cook chipolatas, turning occasionally, for 10 minutes or until cooked through. Remove from pan; cover to keep warm. Heat remaining oil in same frying pan, increase heat to high; cook mushrooms, for 5 minutes or until browned.
4.Thickly slice chipolatas. Combine chipolatas with pasta, mushrooms, remaining ingredients and lemon dressing in a large bowl; toss to combine, season to taste.

For the best result, use the largest frying pan you have to cook the mushrooms. Cook them in a single layer over medium to high heat, without stirring, until they brown, then turn them over.


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