Mediterranean Risoni Salad

Serves 4-6
Time 20 minutes


½ red onion, finely sliced

2 tbsp red wine vinegar 

1 pinch caster sugar

500g risoni

2 tbsp extra virgin olive oil

Salt & pepper

1 x (330g) jar roasted red capsicums, chopped 

1 x (220g) jar kalamata olives, halved and pitted 

1 x (230g) jar artichoke hearts, chopped 

1 x (220g) jar sundried tomatoes, chopped

1 handful fresh basil, chopped


In a large bowl, toss the red onion in the vinegar and sugar and let sit. 

Cook pasta to packet instructions. Drain.

Add extra virgin olive oil, salt and pepper after onions have marinated a little in vinegar and sugar. 

Add pasta, capsicums, olives, artichokes, sundried tomatoes and basil. 

Eat warm or cold.