Pesto, feta and risoni salad

Risoni, which is pasta shaped like rice, is the perfect base for this nutritious and filling salad.

Recipe «Pesto, feta and risoni salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 250g dried risoni pasta, 1 bunch asparagus, woody ends trimmed, cut into 1cm pieces diagonally, 150g green beans, topped, cut into 2cm pieces, 1 x 250g punnet cherry tomatoes, halved, 100g feta, crumbled , 75g baby rocket leaves, 60g bought basil pesto, 1 tbsp fresh lemon juice , 1 tbsp hot water.

Ingredients:

• 250g dried risoni pasta 
• 1 bunch asparagus, woody ends trimmed, cut into 1cm pieces diagonally 
• 150g green beans, topped, cut into 2cm pieces 
• 1 x 250g punnet cherry tomatoes, halved 
• 100g feta, crumbled 
• 75g baby rocket leaves 
• 60g bought basil pesto 
• 1 tbsp fresh lemon juice 
• 1 tbsp hot water 

Instructions

1. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Add the asparagus and beans in the last minute of cooking. Refresh under cold running water. Drain. Set aside to cool completely.
2. Combine the pasta mixture, tomato, feta and rocket in a large bowl. Combine the pesto, lemon juice and water in a small bowl. Add pesto mixture to the pasta mixture and toss to combine.