A great make-ahead pasta salad, this one is high in protein and gluten-free when you use this red lentil “Risoni”. The rainbow of coloured sweet peppers and lemony asparagus make this a family favourite!
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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 box risoni cooked and cooled. (Explore Cuisine makes this and I found it at a Save-On Foods.)
- 1 cup asparagus -stems peeled and cut into 1 inch pieces
- 1 lemon Grate the rind and then squeeze the juice.
- 1 cup chopped sweet peppers - a variety of colour adds great eye appeal!
Dressing
- 4 Tablespoons light olive oil
- 2 Tablespoons vinegar
- 1 Tablespoon agave
- 1 teaspoon dijon mustard
- 1 Tablespoon nutritional yeast
- 1 clove garlic crushed
- salt and pepper to taste
- chopped chives optional as a garnish
Ingredients
Dressing
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Instructions
- Cook your risoni according to directions, just until tender but not mushy. Drain, rinse, splash with a little olive oil, stir to coat, and set aside.
- Make the dressing by combining all ingredients in a jar and shaking until combined.
- Chop and prepare the veggies, as listed, but feel free to add your own favourites or what you have in your garden or fridge. Adjust quantities as preferred.
- Lightly pre-cook the asparagus by steaming for a few minutes in lemon juice and lemon rind. I do this in the microwave. for just a minute or two.
- Toss the cooled risoni, the chopped veggies, the steamed asparagus, and the marinade together in a bowl. Add salt and pepper to taste. Refrigerate for an hour or overnight to allow flavours to meld. This will keep for a few days in the fridge. Sprinkle with chopped chives, if desired. Enjoy!
Recipe Notes
