Zucchini and risoni salad

Cooking Salads Zucchini and risoni salad

A gorgeous green zucchini salad with a hearty twist of risoni and pine nuts.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Using a vegetable peeler, slice zucchini into ribbons. Place in a glass or ceramic bowl. Add lemon zest, lemon juice and oil. Season with salt and pepper. Toss to coat. Set aside for 30 minutes.
  2. Meanwhile, cook pasta with garlic cloves, following packet directions. Drain. Refresh under cold water. Drain well. Mash garlic with a fork.
  3. Add pasta, mashed garlic, mint and seed mix to zucchini. Toss to combine. Transfer to a serving platter. Top with parmesan. Serve.

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8 zucchini
1/2 lemon, zested
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1 cup dried risoni
2 garlic cloves, peeled
1/2 cup fresh mint leaves
1/4 cup seed mix with pine nuts, toasted
Finely grated parmesan, to serve

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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