SPRING RISSONI SALAD

this is a favourite in my family for lunch gatherings and very straightforward to make. 

how? 

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

serves 4-6