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Ingredient
Risoni salad with tomatoes, basil and rocket
Introduce
Ingredient
Food ration :
6 servings
2 cups
risoni pasta
1/3 cup (80 ml)
olive oil
1/4 cup (60 ml)
sherry vinegar
2 teaspoons
Dijon mustard
100 g
baby rocket leaves
1/3 cup
small basil leaves
250 g
cherry tomatoes, halved
Cooking instructions
* Step 1
Cook the risoni in a large saucepan of boiling water according to packet instructions or until al dente. Drain and set aside.
* Step 2
Whisk together the oil, vinegar, Dijon mustard, salt and pepper until well combined.
* Step 3
To serve, combine the risoni with the onion, rocket, mushrooms, basil and tomato. Pour over the dressing and toss gently to coat evenly. Serve immediately.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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