Warm Risoni Salad With Smoked Ocean Trout And Pesto Genovese Recipe

Cooking Directions

• STEP 1.Cook the risoni according to package instructions until al dente. Drain and set aside.
• STEP 2.In a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil. Process until smooth to make the pesto Genovese.
• STEP 3.In a large bowl, combine the cooked risoni, pesto Genovese, cherry tomatoes, baby spinach, and smoked ocean trout. Toss gently to combine.
• STEP 4.Serve the warm risoni salad with smoked ocean trout and pesto Genovese immediately, or refrigerate for later use.

Cooking Tips

• You can substitute smoked salmon or grilled chicken for the smoked ocean trout.
• If you prefer a vegetarian version, omit the smoked ocean trout and add roasted vegetables instead.
• To make the salad ahead of time, prepare all the ingredients separately and toss together just before serving.

Storage and Serving

• This warm risoni salad is best served immediately while still warm.
• If refrigerated, the salad can be stored in an airtight container for up to 2 days.
• To serve, bring the salad to room temperature or gently reheat in the microwave or on the stovetop.