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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!

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