picnic food part two: risoni pasta salad

I have a picnic obsession, and even though this country is covered in ants and bugs and flies and spiders and things that like to crawl over the picnic blanket (mostly ants), I am not ashamed to admit it. So have another picnic post.

Risoni Pasta Salad



ingredients
1 cup dry risoni
half cup sun-dried tomato, pieces, plus some reserved oil
half cup artichoke hearts, chopped a little
some olives
half a red capsicum, diced small
handful of snow peas, roughly chopped
3 tablespoons lemon juice
1 tablespoon dried chilli flakes
half cup vegie stock, warm or hot
half a clove of garlic, minced
pepper
half a cup of cooked cashews


method
Put the risoni on to boil in some water, for about five to eight minutes. Drain. Meanwhile, combine lemon juice, chilli, vegie stock, garlic and pepper to form a sauce. Mix together cooked risoni, sun-dried tomatoes, artichoke, olives, capsicum and snow peas, as well as the lemon-chilli sauce and the reserved oil. Toss to combine.

Crush the cashews roughly, or toss them in whole.