MEDITERRANEAN RISONI SALAD

I always have these ingredients in my fridge or cupboard (maybe not always the dill, so you could skip this).
Fresh, light, easy and really yummy!!!!

Serves 2

Ingredients:

• 3/4 cup risoni pasta

• 1 teaspoon chicken stock powder

• 1 cup cherry tomatoes, quartered

• 1 Lebanese cucumber, chopped

• 3/4 cup cooked chicken, chopped (optional)

• 1/2 small red onion, sliced

• 1/4 dill, chopped

• ¼ cup parsley, chopped

• 60g feta cheese, crumbled

  Dressing:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1/2 lemon, juiced

• Pinch sea salt flakes

• Cracked black pepper

Method:

1. Place a small saucepan of water onto the boil. Add the powdered stock. Once boiling, add the risoni pasta and cook according to packet instructions (approx. 8 minutes). Drain and run through cold water. Set aside.

2. For the dressing: Mix together all ingredients in a bowl or jug. Adjust to taste.

3. For the salad: Add the risoni, cherry tomatoes, cucumber, cooked chicken, red onion, parsley and dill. Toss the salad together and then crumble the feta cheese on top. Drizzle over the dressing and toss well.