Risoni Salad with Prosciutto, Cucumber, and Orange Juice

Name: Risoni Salad with Prosciutto, Cucumber, and Orange Juice
Yield: 6
Ingredients: 6 liters of water; 1 tablespoon of common or coarse salt; 2 cups of risoni pasta; 2 small cucumbers, peeled and diced; 2 medium carrots, grated coarsely; 1 cup of cooked prosciutto, cut into cubes; 1 cup of crumbled goat cheese or small pieces; 1/4 cup of orange juice; 1/2 cup of tomato puree; 1/2 teaspoon of pepper sauce; 2 tablespoons of olive oil; To taste salt; Fresh parsley for garnish

1
6 liters of water
2
1 tablespoon of common or coarse salt
3
2 cups of risoni pasta
4
2 small cucumbers, peeled and diced
5
2 medium carrots, grated coarsely
6
1 cup of cooked prosciutto, cut into cubes
7
1 cup of crumbled goat cheese or small pieces
8
1/4 cup of orange juice
9
1/2 cup of tomato puree
10
1/2 teaspoon of pepper sauce
11
2 tablespoons of olive oil
12
To taste salt
13
Fresh parsley for garnish

Ingredients

1
6 liters of water
2
1 tablespoon of common or coarse salt
3
2 cups of risoni pasta
4
2 small cucumbers, peeled and diced
5
2 medium carrots, grated coarsely
6
1 cup of cooked prosciutto, cut into cubes
7
1 cup of crumbled goat cheese or small pieces
8
1/4 cup of orange juice
9
1/2 cup of tomato puree
10
1/2 teaspoon of pepper sauce
11
2 tablespoons of olive oil
12
To taste salt
13
Fresh parsley for garnish

Directions

1
In a large pot (or Dutch oven), bring the water with the salt to a boil, then add the risoni and cook until al dente
2
Drain well and let it cool down
3
In a large bowl, combine the cucumber, carrot, prosciutto, and goat cheese
4
Dress with orange juice
5
Add tomato puree, pepper sauce, olive oil, and salt
6
Combine the cooked pasta and cold mixture, mixing well, and serve the salad decorated with fresh parsley.