Warm risoni and cabanossi salad

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

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

Source

500g risoni

1 tbsp 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

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