Main content

Summer Saffron, Risoni and Prosciutto Pasta Salad

A summery salad with a twist to wow your BBQ guests.


  • risoni pasta

  • good quality saffron strands

  • pine nuts / or slivered almonds

  • garlic

  • lemon

  • zuchini

  • proscuitto

  • fresh parsely

  • fresh basil

  • chilli flakes

  • white wine

  • olive oil


  • 1.

    1. Cook 1cup dry risoni in salted boiling water, drain when cooked and set aside.

  • 2.

    2. Saute garlic lightly in 1 tbls Olive Oil with saffron and pine nuts (or almonds). When the pine nuts are toasted and the garlic is soft add a splash of white wine and the juice of one lemon. Sprinkle in some chilli flakes (to taste). Add sliced zuchini and cook gently for a couple of minutes - just enough to keep the zuchini crisp and cooked.

  • 3.

    3. Add cooked Risoni to pot of cooked ingredients and mix thouroughly. Stir in fresh herbs.

  • 4.

    4. Take off heat. Shred Prosciutto and mix through pasta. Serve in large salad bowl.

  • 5.

    5. (Optional) Sprinkle with a little fetta.

  • 6.

    Yum!! Great for Summer lunch time BBQ's!


Get creative with other summery ingredients - even mango would go great with this salad!

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings