Quick & Easy

Pork chipolata and risoni salad

This colourful pasta salad is easy, delicious and great for the lunchbox.
pork chipolata and risoni salad
6
20M

Ingredients

Lemon dressing

Method

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.

Note

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