Risoni salad with asparagus, zucchini, lemon and ricotta recipe

Fresh herbs, tasty pine nuts and a zesty dressing.

Written by Linda and Paul Jones
  • Serves: 6


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

    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.

Written by Linda and Paul Jones

Linda and Paul are the owners of beloved Melbourne eatery, foodstore and deli Alimentari.

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