Lemon & parsley risoni

For ➍
350 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.

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.

Lemon & mustard vinaigrette

For ➍
1 tbs lemon juice
2 tbs white wine vinegar
1 tbs Dijon mustard
1½ ts fresh lemon zest
1¼ ts fresh tarragon, chopped
1¼ ts salt
⅛ ts black pepper
1 small garlic clove, crushed and finely chopped
4 tbs olive oil, half light and half extra virgin

Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are well incorporated.
Refrigerate leftovers.

This twist on classic vinaigrette tastes perfect tossed with mixed greens, risoni or drizzled over tuna niçoise.