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Risoni Pasta Salad

30 mins
Serves 2
Savoury pancakes

From “Home Tried Favourites” published by the NZ Vegetarian Society and available in our bookshop.

The salad needs to stand for an hour after making.


  • 1 cup Risoni pasta (dry)
  • 1/2 tsp salt
  • 1/2 cup raisins or sultanas
  • 16 fresh mint leaves, coarsely chopped
  • 1 red capsicum, chopped
  • 1/2 carrot, coarsely chopped
  • 70g pine nuts, toasted

Dressing / Sauce

  • 1/2 lemon, freshly squeezed
  • 2 Tbs oil


  1. Cook pasta as per instructions on packet, with added salt.
  2. Drain, rinse and put into serving bowl.
  3. Add the raisins, mint leaves, capsicum and carrot.
  4. Dry roast the pine nuts.
  5. Mix through the dressing. Stand to let flavours blend through, for a minimum of one hour.

Serves 2 as a main 4 as a side dish.