Risoni Salad With Tomatoes, Basil And Rocket

Throw together this easy salad for a simple lunch!

  • 2 cups risoni pasta
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (60ml) sherry vinegar
  • 2 teaspoons Dijon mustard
  • salt and cracked black pepper
  • 1/2 small red onion, thinly sliced
  • 100g baby rocket leaves
  • 175g button mushrooms, thinly sliced
  • 1/3 cup small basil leaves
  • 250g cherry tomatoes, halved

Cook the risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain and set aside.

Whisk together the oil, vinegar, Dijon mustard, salt and pepper until well combined.

To serve, combine the risoni with the onion, rocket, mushrooms, basil and tomato. Pour over the dressing and toss gently to coat evenly. Serve immediately.