Summer Days: Refreshing Risoni Salad

I've made this twice now, and I just love it.  I need to really make it up once a week and keep it in the fridge because it's a great lunch time salad - particularly on a hot day and is a good accompaniment for anything else. Takes very little effort or expense to put together too.


Ingredients
cup risoni, uncooked
zest and juice of 1/2 lemon
12 cherry tomatoes, halved
1 tb olive oil
pepper
about 7-8 large leaves of basil, roughly chopped
aboutg 7-8 large leaves of mint, roughly chopped



Method:
Boil about 4 cups water in a saucepan, when boiling, add risoni - boil for about 8 minutes - it cooks quite quickly.  Remove from heat and place into colander and rinse with cold water.  Leave to drain.

Zest and squeeze lemon, put into same bowl, add pepper and olive oil.

Combine the tomatoes, risoni, basil, mint in a salad bowl, drizzle over lemon juice/oil mix and mix through thoroughly.  Store in refrigerator until serving.

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