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
Servings 0
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