Serves 4 - 6
Risoni is a form of pasta (also known as orzo) and can be found in the pasta aisle of most supermarkets. It is very versatile and quick to cook and can be used in salads, soups, and stews.
This salad is a great sharing dish and would be perfect to bring to a spring get-together or potluck dinner. It can be prepared hours before and kept in the fridge and is the perfect accompaniment to our baked snapper. It is also a great lunch dish on its own.
Orange and mustard dressing
- Juice of 1 orange
- 1 Tbsp runny honey
- 1 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- ¼ cup light olive oil
- Salt and pepper
Add all ingredients in a clean, empty jar. Screw lid on tightly and shake until dressing mixes together. This can be stored in the fridge until ready to use.
Salad ingredients
- 500g risoni
- 4 Tbsp olive oil
- 2 chorizo, sliced
- ½ red onion, finely sliced
- 6 vine sweet mini peppers or 1 large red or orange capsicum, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup semi-dried tomatoes, roughly chopped
- Salt and pepper
- Orange and mustard dressing (see recipe)
Method
- Bring a large pot of salted water to the boil. Add risoni and simmer for approximately 8 minutes, until al dente.
- Drain immediately and toss with 4 Tbsp olive oil. Set aside and allow to cool.
- In a small pan on a medium heat, add another couple of tablespoons of olive oil and fry sliced chorizo until beginning to crisp. Remove from heat and add the red onion. Set aside until onion begins to soften.
- Once all ingredients are cool, in a large bowl mix risoni, chorizo, onion and the rest of the ingredients.
- Toss with dressing, taste, and season with salt and pepper.
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