Risoni Salad

Here's a salad no one else will have at that summer BBQ - no one else will bring it because I made it up. It's delicious too.

Salad

• 1 1/3 cups uncooked risoni pasta (puffs up when cooked)
• 1 punnet cherry/grape tomatoes, cut in half
• 250gish shaved salami - I use mild Hungarian
• can of 5 bean mix
• fresh green herbs and/or spring onion

Dressing

• 3 Tbsp soy sauce
• 4 Tbsp vinegar (I used red wine vinegar, use what you've got)
• 3 T olive oil
• 3 T honey

I don't need to put a method right? But here's a few notes: 

• You're going to want to cook that pasta. 
• Just put all of the dressing ingredients in a clean jar and shake - works perfectly. This salad is just fine to make ahead of time and stick in the fridge, even with the dressing. It doesn't go soggy. Also good the next day.
• Cut up the tomatoes and salami. 
• I usually serve this cold - I haven't tried it warm. 

Added bonus: men actually eat this salad. I think it's because salami screams, "Eat me, I'm meat". The lack of wussy green stuff helps too.