Riso Pasta Salad with Vegetables

Ingredients:

• 8 oz. Riso pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions:

1. Fill a large pot with water, add salt and bring to a boil.
2. Add the Riso pasta and cook following the package instructions until al dente. Drain and rinse with cold water.
3. In a large bowl, mix together the cooked pasta, diced peppers, chopped onion, and basil leaves.
4. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour the vinaigrette over the pasta and vegetables, toss to coat well.

Serving Suggestions:

This Riso Pasta Salad with Vegetables is perfect for a summer lunch or as a side dish for your BBQ parties. You can serve it cold or at room temperature. You can also add extra ingredients like grilled chicken, sun-dried tomatoes, or sliced black olives if you like.

Verdict:

This Riso Pasta Salad with Vegetables is a perfect combination of textures, flavors, and colors that will delight your taste buds. The Riso pasta provides a chewy base for the crunchy peppers and the sweet onions. The garlic and basil in the vinaigrette add a lovely herbal note that enhances all the other ingredients. This salad is healthy, refreshing, and easy to make, so give it a try!