Risoni and vegetable salad

  • 20 mins cooking
  • Serves 4
  • Print


Risoni and vegetable salad
  • 1 cup (220g) risoni pasta
  • 1 1/2 cup (210g) char-grilled vegetables, drained, chopped coarsely
  • 50 gram baby rocket leaves
  • 1/4 cup (60ml) bottled italian dressing


Risoni and vegetable salad
  • 1
    Cook pasta in large saucepan of boiling water until tender. Drain; rinse under cold water.
  • 2
    Combine pasta with vegetables, rocket and dressing in large bowl.


You can use a mixture of grilled eggplant, capsicum and sun-dried tomatoes for the antipasto vegetables. Grilled artichokes and mushrooms could also be used.

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