Cook risoni/orzo according to packet directions, then drain. Stir through olive oil and allow to cool.
2 teaspoon olive oil, 150 g risoni/orzo pasta
To a large bowl, add cooked risoni, along with prawns, mango, avocado, cherry tomatoes, chives, and parsley and mix to combine.
400 g cooked peeled prawns (shrimp), 1 large mango, 1 large avocado, 250 g cherry tomatoes, 1 tablespoon finely chopped fresh chives, 1 cup fresh parsley leaves
For the dressing, combine lemon juice, garlic-infused olive oil and salt & pepper, adjusting as necessary.
juice of 1 fresh lemon, 2 tablespoon garlic-infused olive oil, salt & pepper
Toss dressing gently through salad, sprinkle with crumbled feta and serve.
100 g danish feta