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Risoni Salad with Italian Flavours

1 cup risoni pasta
1 tablespoon olive oil
1 red capsicum, sliced
2 cloves garlic, finely chopped
400g can artichoke hearts, drained and halved
1/2 cup pitted Kalamata olives, chopped
1 cup Continental parsley leaves, chopped
1/2 cup basil leaves, chopped
2 tablespoons pine nuts, toasted
1/4 cup KRAFT FREE* Balsamic Italian Dressing
black pepper, to taste


Cook risoni in a large saucepan of boiling water for 8-10 minutes until tender. Drain and rinse under cold water. Meanwhile heat the oil in a saucepan over a low heat. Add the capsicum and garlic. Cook for 10 minutes until softened. Stir through the olives and artichoke. Allow to cool slightly. Combine the risoni, capsicum mixture, parsley, basil and pine nuts with the dressing and pepper. Mix well and serve with crusty wholemeal bread or as an accompaniment to cooked meats.

Source: www.kraftrecipes.com