Risoni with Roast Vegetables and Bocconcini

Risoni with Roast Vegetables and Bocconcini

Prep: 20 mins

Cook: 20-30 mins

Serves: 6

Difficulty:

Cuisine:

Saved:

100

Recipe by: ZoOsh Foods

Easy vegetarian salad made using Kraft salad dressings. Serve this roast vegetable salad recipe for summer entertaining.

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Risoni with Roast Vegetables and Bocconcini

Ingredients:

1 red capsicum, cut into thick strips

1 yellow capsicum, cut into thick strips

4 roma tomatoes, quartered lengthways

Garlic olive oil spray

Salt and freshly ground black pepper to taste

2 cups risoni, cooked, drained and cooled

1/2 cup ZOOSH It Must Be Love Creamy Potato with Classic Chives Dressing

1/3 cup basil leaves, torn

6 small bocconcini, torn into pieces

Method:

PLACE the vegetables onto a paper lined baking tray, spray with oil and season. Bake in a hot oven 200°C for 10-15 minutes or until lightly golden
COMBINE the roasted vegetables with the remaining ingredients in a salad bowl and gently toss to combine. Serve immediately

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