Antipasto, Bocconcini And Risoni Salad Recipe

For a unexpected and easy throw together salad, this recipe should not be overlooked - packed once marinated veggies, risoni pasta and bocconcini, every single one bite is a pleasure.

The ingredient of Antipasto Bocconcini And Risoni Salad Recipe

• 375g risoni
• 1 4 cup 60ml new virgin olive oil
• 2 tbsp lemon juice
• 1 bunch silverbeet leaves only finely shredded
• 140g pkt marinated chargrilled zucchini slices
• 1 2 cup 100g drained roasted red pepper capsicum strips
• 100g cherry bocconcini halved
• 1 2 cup 60g pitted green olives halved
• 1 red onion thinly sliced
• 2 tbsp chopped thyme

The Instruction of antipasto bocconcini and risoni salad recipe

• cook the risoni in a large saucepan of boiling water following packet directions or until al dente refresh sedated cool water drain well transfer to a large bowl
• disconcert oil and lemon juice in a small jug until capably skillfully combined drizzle more than risoni in the bowl and toss to combine
• go to silverbeet zucchini capsicum bocconcini olive and onion to the pasta union in the bowl season and toss to combine transfer to a serving platter sprinkle in the same way as thyme to serve

Nutritions of Antipasto Bocconcini And Risoni Salad Recipe

calories: 636 696 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 74 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 20 grams protein
calories: n a
calories: 608 milligrams sodium
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calories: nutritioninformation