This warm risoni and cabanossi salad is perfect served warm for dinner with leftovers for work the next day.
Energy 3178kJ | Fat saturated 11.00g |
Fat Total 27.00g | Carbohydrate sugars 2.00g |
Carbohydrate Total 97.00g | Dietary Fibre g |
Protein 30.00g | Cholesterol mg |
Sodium 704.48mg |
All nutrition values are per serve.
- Step 1
Cook risoni in a saucepan of boiling salted water, following packet directions, until just tender.
- Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Add cabanossi. Cook for 3 minutes, stirring often, or until cabanossi is heated through.
- Step 3
Drain risoni. Return to saucepan over low heat. Add cabanossi mixture, bocconcini, olives and basil. Toss until well combined. Place lettuce leaves onto serving plates. Spoon warm salad into leaves. Serve.
Risoni is rice-shaped pasta. Look for it with the dried pasta in your supermarket. Variation: You could replace cabanossi with 200g bacon, diced and cooked.
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