Classic picnic grub, simple lunch, or why not as an accessory at the barbecue or the buffet table? Try our tasty and simple risoni salad!
300 g risoni pasta
pickled sun-dried tomatoes, 1 jar/approx. 250 g, sliced
olives to taste, approx. 200 g
broccoli, one head, chopped
1 red onion, chopped
capers, 2-3 generous tablespoons
1 bell pepper, chopped into small pieces
1/3 cucumber, chopped into small pieces
some finely chopped parsley
4 tbsp extra virgin olive oil
2 tbsp light vinegar (e.g. apple cider)
salt and black pepper to taste
Cook the pasta according to the package.
At the last minute, add the chopped broccoli to the pasta water.
Drain, rinse in cold water/let cool.
Mix in paprika, cucumber, red onion, tomato, olives, capers and parsley.
Mix olive oil and vinegar and pour over. Salt and pepper a little.
Mix all ingredients thoroughly with clean hands or cutlery.
Top with a few sprigs of parsley or other greens.
This dish is easy to make gluten-free if you choose gluten-free pasta instead.
Get out and enjoy!