Warm Risoni and Cabanossi Salad

Cook risoni in a saucepan of boiling salted water, following packet directions, until just tender.

Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Add cabanossi. Cook for 3 minutes, stirring often, or until cabanossi is heated through.

Drain risoni. Return to the saucepan over low heat. Add cabanossi mixture, bocconcini, basil, spinach, and grilled red capsicum. Toss until well combined.

Place lettuce leaves onto serving plates. Spoon the warm salad into leaves. Serve.