Mediterranean Risoni Salad Recipe

Mediterranean Risoni Salad 

Serves: 4–6

Dressing

1/3 cup extra virgin olive oil

1 clove garlic, crushed

2 tsp honey

3 tsp Dijon mustard

¼ cup white wine vinegar

Salt and pepper

Salad

1 bulb (250g) fennel, trimmed, shaved (see tip)

250g (1 1/3 cups) risoni

1 yellow capsicum, finely chopped

250g punnet cherry tomatoes, halved

½ cup (65g) pitted marinated green olives, quartered

1 cup parsley, roughly chopped

1 cup basil leaves, roughly chopped

4 semi-firm boiled eggs, halved

½ cup (75g) roasted almonds, coarsely chopped

Method

To make dressing, whisk all of the ingredients in a jug and season to taste.

Combine fennel and half the dressing. Toss to coat. Set aside.

Cook the risoni in a large saucepan of boiling water for eight minutes or until tender. Drain and rinse with cold water. Transfer to a bowl and stir in the remaining dressing.

To assemble salad, combine risoni, tomatoes, capsicum, olives, parsley, basil and fennel along with dressing in a large bowl. Toss well to combine.

Place in a serving dish, top with eggs and scatter with almonds.

Mediterranean Risoni Salad 

From Australian Eggs 

Tips

You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.

Use a mandolin to thinly shave fennel. Reserve green fennel fronds for garnish.