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
  • 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
  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.
Small sliced button mushrooms add a hearty flavour, or can be left out for a cleaner, crisp dish.

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