Warm risoni and cabanossi salad

This warm risoni and cabanossi salad is perfect served warm for dinner with leftovers for work the next day. 

• 500g risoni (see note)
• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 3 cabanossi sticks, thinly sliced into rounds
• 220g cherry bocconcini cheese, drained, halved
• 3/4 cup pitted black olives, sliced
• 1 cup small basil leaves
• Cos lettuce leaves, to serve

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.

1. Step 1

   Cook risoni in a saucepan of boiling salted water, following packet directions, until just tender.

2. 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.

3. 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.