Warm risoni salad with smoked ocean trout and pesto genovese

Warm risoni salad with smoked ocean trout and pesto genovese
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

With smoked ocean trout and a creamy pesto genovese, this warm risoni salad will have you begging for seconds.


  • 250g Barilla Risoni
  • 1/2 jar Barilla Pesto Genovese
  • 1 lime, juiced
  • 1 cucumber, remove seeds and cut in 0.5cm cubes
  • 20g baby capers
  • 40g black olive, sliced
  • 250g cold smoked ocean trout, broken into rough pieces
  • 30ml extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste


  • Step 1
    Bring plenty of water to the boil in a large pot. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  • Step 2
    Drop the Risoni into the water and stir. Cook as per the instructions on the box.
  • Step 3
    In a mixing bowl, combine Pesto and lime juice. The add cucumber, baby capers, olives, and Extra Virgin Olive oil and stir.
  • Step 4
    Drain the Risoni, saving one ladle of cooking water. Quickly rinse the pasta with water to remove excess starch, and toss Risoni and cooking water into the Pesto mixture bowl. Mix through until well coated.
  • Step 5
    Add the ocean trout and season with salt and pepper to taste. Carefully fold through.
  • Step 6
    Serve with a drizzle of Extra Virgin Olive oil.

  • Publication: Barilla

Source: taste.com.au


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