this is a favourite in my family for lunch gatherings and very straightforward to make.
1 cup of rissoni
1/4 large red capsicum, diced
2 tomatoes, diced
3 spring onions, diced
1/4 cup of capers, drained
a handful of fresh coriander, finely chopped
1/4 cup of black olives (kalamata are great for this!), chopped
salt and pepper to season
1 tablespoon of evoo
cook the rissoni as directed (around 8 mins, or until al dente), drain and rinse with cold water to cool. whilst the pasta is cooking dice up all the other ingredients and combine in a large salad bowl. add the cooked pasta and season with salt and pepper. drizzle over a little evoo to dress and serve!
fresh and delicious