Name: Mediterranean Risoni Salad
Prep time: 20 min
Cook time: 8 min
Ingredients: ⅓ cup extra virgin olive oil; 1 clove garlic, crushed; 2 tsp honey; 3 tsp Dijon mustard; ¼ cup white wine vinegar; Salt & pepper; 1 bulb (250g) fennel, trimmed, thinly shaved (reserve fronds); 1⅓ cups (250g) risoni; 1 yellow capsicum, finely chopped; 250g punnet cherry tomatoes, halved; ½ cup pitted marinated green olives, quartered; 1 cup parsley, roughly chopped; 1 cup basil leaves, roughly chopped; 4 semi-firm boiled eggs, halved; ½ cup roasted almonds, coarsely chopped

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Dressing

To make dressing, whisk all the ingredients in a jug.
Season to taste.

Salad

Combine half of the dressing with fennel. Toss to coat. Set aside.
Cook the risoni in a large saucepan of boiling water for 8 minutes or until tender. Drain and rinse with cold water. Transfer to a large mixing bowl and stir through remaining dressing.
Add tomatoes, capsicum, olives, parsley, basil and fennel. Toss well to combine. Place in a serving dish and finish with eggs, a scatter of almonds and fennel fronds (see tips)

Salad

Tips & Hints:

You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.
Use a mandolin to thinly shave fennel.
If you can’t buy fennel with green fronds attached, top with a small scatter of finely chopped parsley

Dressing

To make dressing, whisk all the ingredients in a jug.
Season to taste.

Salad

Combine half of the dressing with fennel. Toss to coat. Set aside.
Cook the risoni in a large saucepan of boiling water for 8 minutes or until tender. Drain and rinse with cold water. Transfer to a large mixing bowl and stir through remaining dressing.
Add tomatoes, capsicum, olives, parsley, basil and fennel. Toss well to combine. Place in a serving dish and finish with eggs, a scatter of almonds and fennel fronds (see tips)

Tips & Hints:

You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.
Use a mandolin to thinly shave fennel.
If you can’t buy fennel with green fronds attached, top with a small scatter of finely chopped parsley

Dressing

To make dressing, whisk all the ingredients in a jug.
Season to taste.

Salad

Combine half of the dressing with fennel. Toss to coat. Set aside.
Cook the risoni in a large saucepan of boiling water for 8 minutes or until tender. Drain and rinse with cold water. Transfer to a large mixing bowl and stir through remaining dressing.
Add tomatoes, capsicum, olives, parsley, basil and fennel. Toss well to combine. Place in a serving dish and finish with eggs, a scatter of almonds and fennel fronds (see tips)

Tips & Hints:

You can swap out risoni for wholemeal pasta shapes or gluten-free pasta.
Use a mandolin to thinly shave fennel.
If you can’t buy fennel with green fronds attached, top with a small scatter of finely chopped parsley

Nutrition Information

Per adult serving (275g)

Energy: 1890kJ

Calories: 452kcal

Protein: 13g

Fat Total: 26g

Fat Saturated: 4g

Carbs: 39g

Sugars: 9g

Fibre: 6g

Sodium: 310mg

Ingredients

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Dressing

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Nutrition Information

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