Rainbow Risoni & Tuna Salad
This recipe was developed for Fruit & Veg Month 2022
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Cook risoni in a large saucepan of boiling water for 6-8 minutes or until tender. Add the corn for the last 2 minutes of cooking time.
Drain risoni and corn, then rinse under cool water. Drain water.
Place risoni mixture in a large bowl. Add tuna, cucumber, capsicum, carrot, onion and basil, and toss to combine.
To make dressing, mix lemon juice, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve
Tip
- Salad can be served warm or cold.
Variation
- If risoni is not available, you can use other short pasta e.g. shells or spirals.
Ingredients
Directions
Cook risoni in a large saucepan of boiling water for 6-8 minutes or until tender. Add the corn for the last 2 minutes of cooking time.
Drain risoni and corn, then rinse under cool water. Drain water.
Place risoni mixture in a large bowl. Add tuna, cucumber, capsicum, carrot, onion and basil, and toss to combine.
To make dressing, mix lemon juice, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve
