Zucchini, asparagus, snap-pea & risoni pasta salad

What you’ll need:

  • 2/3s of a cup of risoni pasta

  • 3 bunches of asparagus

  • 200g of sugar snap peas

  • 200g of frozen peas

  • 2 large zuccinis’s sliced thinly

  • 1/2 bunch of fresh chives, chopped

  • 1/2 cup of fresh mint chopped

  • 1/2 cup of dill

  • 1/3 cup of toasted walnuts

  • 1/3 cup of toasted pepitas


    The dressing: (combind all together in a bowl)

  • 1/2 cup of natural greek yogurt

  • 1/2 cup of chopped mint leaves

  • 1/2 cup of chopped dill leaves

  • 2 tbs white Italian dressing

  • 2 tbs dijon mustard

What to do:

  1. Bring a pot of water to the boil and cook the risoni pasta - Set a timer. Whilst pasta is cooking - combine all of the ingredients to make the dressing in a seperate bowl.

  2. With 2 minutes of cooking time to go on the pasta - add the asparagus, snap peas and peas. Drain and refresh under some cold running water, strain well and transfer to a large bowl.

  3. In the bowl that the pasta, peas and asparagus are in, add the zucchini (yes raw) chives and herbs. add some salt and pepper, then add the dressing in and mix well! upon serving, add the toasted walnuts and pepitas

Simon McDowellComment