Risoni, which is pasta shaped like rice, is the perfect base for this nutritious and filling salad. You can add anything you like to this salad to suit your own tastes, this salad below is filled with all my favorite flavors at the moment.
Ingredients:
200g Risoni
150g Feta (i use danish feta), drained and coarsely crumbled
1 Spring onion, sliced
6 pitted Kalamata olives, diced
1 Tomato, diced
1/2 Avocado, diced
2 Tablespoons Nuts (i used a mixture), chopped roughly
1 Tin 4 Bean Mix, drained and washed
Dressing
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Method:
Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
Add all the other ingredients to the bowl and toss well to combine. Season well.
To make the dressing place vinegar and oil in a screw top jar and shake well. Pour over salad and toss gently.
Note: Sprinkle with some Pangrattato for some extra crunch and flavor.
200g Risoni
150g Feta (i use danish feta), drained and coarsely crumbled
1 Spring onion, sliced
6 pitted Kalamata olives, diced
1 Tomato, diced
1/2 Avocado, diced
2 Tablespoons Nuts (i used a mixture), chopped roughly
1 Tin 4 Bean Mix, drained and washed
Dressing
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Method:
Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
Add all the other ingredients to the bowl and toss well to combine. Season well.
To make the dressing place vinegar and oil in a screw top jar and shake well. Pour over salad and toss gently.
Note: Sprinkle with some Pangrattato for some extra crunch and flavor.
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