Pork chipolata and risoni salad

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

  • 20 mins cooking
  • Serves 6
  • Print


Lemon dressing
  • 1/4 cup (60ml) lemon juice
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) olive oil
Pork chipolata and risoni salad
  • 375 gram (12 ounces) risoni pasta
  • 1 tablespoon olive oil
  • 360 gram (11½ ounces) pork chipolata sausages
  • 200 gram (6½ ounces) button mushrooms, halved
  • 1 small red onion (100g), sliced thinly
  • 2/3 cup (160g) roasted red capsicum (bell pepper) strips
  • 100 gram (3 ounces) baby rocket (arugula)
  • 1/4 cup loosely packed fresh flat-leaf parsley


Pork chipolata and risoni salad
  • 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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