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Risoni pasta salad with lots of goodies


  • Cook the risoni in plenty of boiling water. Then drain well and set aside.
  • To make the dressing, combine the mayonnaise, lemon juice and zest with 2 tbsp grated parmesan, 1 tbsp chopped parsley, the capers, balsamic and a little of the pasta cooking water to reach sauce consistency. Taste for seasoning.
  • In another bowl, toss the cucumber, celery, tomatoes, remaining parsley, capsicum and olives with dressing to taste. Add the risoni, salt and pepper. Toss well and taste for seasoning.
  • To serve, mound the salad in individual flat soup bowls and sprinkle the cress on top with a little extra parmesan.


  • 1 packet risoni
  • ¼-½ cup low-fat mayonnaise
  • juice of 1-2 lemons
  • grated rind of 1 lemon
  • freshly grated parmesan
  • 3 tbsp chopped fresh parsley
  • 1 tbsp capers
  • 1 tbsp balsamic vinegar
  • ¼ cucumber, finely diced
  • 1-2 celery stalks, finely diced
  • 6-8 cherry tomatoes, quartered
  • ½ small jar antipasto capsicum, finely chopped
  • 12 pitted black olives, quartered
  • a good handful of cress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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