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Risoni Pasta and Cucumber Salad

Fresh crisp cucumbers, yellow capsicum and spring onion give a perfect crunch to this risoni pasta salad, with a dash of dill and lemon to top it off.

Risoni Pasta and Cucumber Salad
Ingredients
  • ¾ cup risoni pasta, cooked and drained (2 cups cooked)
  • ½ medium cucumber, halved lengthwise, seeded and diced
  • ¼ cup finely chopped mushrooms
  • ¼ cup chopped yellow capsicum (bell pepper)
  • 1 medium spring onion, sliced
  • 1½ tablespoons chopped fresh dill
  • ⅓ cup olive oil
  • 1½ teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
Instructions
  1. Blend all ingredients in medium bowl; toss to mix.
  2. Cover and refrigerate at least 30 minutes to allow the flavours to combine
  3. Spoon onto lettuce leaf cups for serving.
Notes
Small sliced button mushrooms add a hearty flavour, or can be left out for a cleaner, crisp dish.

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