Ingredients
1 cup risoni
or other small pasta
2 sweet corn
kernals only, cobs removed
1 handful cherry tomatoes
quartered
1/2 yellow capsicum
or red or green, diced
1 large zucchini
grated
½ cup bocconcini
torn in half
1 handful mint leaves
1 clove garlic
peeled and roughly chopped
1 lemon
zest and juice of
1 tsp Dijon mustard
¼ cup olive oil
(60ml)
Equipment
- 1 Pot
- 1 Colander
- 1 Large bowl
- 1 Food processor or blender
Instructions
- Cook the pasta according to packet instructions and add the corn for the last five minutes of cooking time.
- Meanwhile, combine the tomatoes, capsicum, zucchini and bocconcini in a large bowl.
- Drain the risoni and corn and let it cool a little. For the dressing, combine the mint, garlic, lemon, mustard and olive oil in a food processor or blender and whizz to combine.
- Toss dressing, vegetables and pasta together, mixing until well combined. Season to taste and serve warm or cold.
Notes
Tip
Serve warm or cold.
Variation
Swap in any vegetables you might have handy – roasted vegetables cut into small pieces are beautiful here too.
Variation
Instead of the bocconcini, try haloumi or fetta.
Variation
If nuts aren’t a problem, a few toasted pine nuts add beautiful flavour and crunch here too!
