For ➍350 g cooked risoni (or orzo pasta)
3 tbs mustard vinaigrette
1 tbs chopped fresh parsley
1½ ts lemon zest
¼ ts salt
¼ ts ground black pepper
Toss all of the ingredients together and chill for at least 1 h before serving.
Or add 160 g canned tuna, drained, and 1 additional tbs of mustard vinaigrette to the salad.
Or add 160 g canned tuna, drained, and 1 additional tbs of mustard vinaigrette to the salad.
Orzo (Italian for 'barley'), also risoni (Italian for 'big rice') is a form of short-cut macaroni, shaped like a large grain of rice.
When using it in salads and other dishes, cook in a saucepan of salted boiling water for 8-10 m or until al dente. When adding it to soups, add 10 m before ready.
