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How to make Warm risoni and cabanossi salad

Yield = 4
Prep time: 0:08
Cook time: 0:08
Total time: 0:16

Ingredients

  • 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

Method

  • 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.