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Linda and Paul Jones

Linda and Paul Jones

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Risoni salad with asparagus, zucchini, lemon and ricotta recipe

Lifestyle — Posted 26/09/16

Fresh herbs, tasty pine nuts and a zesty dressing – this veggie-filled pasta salad is full of flavour.

Serves: 4-6 as a starter or light meal


200 g asparagus, trimmed and finely sliced on an angle

500 g risoni

4 zucchini cut into matchsticks

250 g fresh or thawed frozen peas

150 g pine nuts, toasted

1 bunch basil, leaves torn

½ bunch mint, leaves torn

½ bunch dill, roughly chopped

100 g semi-dried tomatoes, chopped


100 g fresh ricotta

150 g Greek-style yoghurt

Juice of 3 lemons

Zest of 2 lemons

150 ml extra-virgin olive oil


1. To make the dressing, place all of the ingredients in a bowl and whisk to combine.

2. Prepare an ice bath by filling a large bowl with water and adding ice cubes.

3. Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath. Add the risoni to the same saucepan and cook for 15-20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.

4. When the risoni is completely cool, place in a salad bowl and mix in the dressing and remaining ingredients.

Recipe from Alimentari by Linda and Paul Jones, published by Hardie Grant Books RRP $39.99 – available nationally.

Extra   Try more delicious salad recipes and vegetarian recipes.
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Tags   Food Lifestyle Recipes Salad recipes Vegetarian recipes
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