Risoni Recipes Salad: Fresh & Healthy Pasta Salad Recipe
Ingredients
- 1 cup risoni orzo pasta
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup black olives sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- Fresh herbs parsley, basil, or mint, chopped
- Salt and pepper to taste
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
Equipment
- Large pot (for boiling risoni pasta)
- Strainer (to drain pasta)
- Large mixing bowl
- Small bowl (for dressing)
- Whisk or spoon (for mixing dressing)
- Knife and cutting board (for chopping vegetables and herbs)
Method
- Cook the Risoni: Bring a large pot of salted water to a boil. Add the risoni pasta and cook according to the package instructions (usually 8-10 minutes). Once cooked, drain and rinse under cold water to cool the pasta.
- Prepare the Vegetables and Cheese: While the pasta is cooling, dice the cucumber, halve the cherry tomatoes, slice the red onion and olives, and crumble the feta cheese. Chop the fresh herbs.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (optional), salt, and pepper. Adjust seasoning to taste.
- Combine the Salad: In a large mixing bowl, combine the cooled risoni, prepared vegetables, olives, feta, and fresh herbs.
- Toss and Serve: Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Notes
- Make it ahead: This salad can be made ahead and stored in the fridge for up to 2-3 days.
- Protein options: Add grilled chicken, shrimp, or chickpeas to turn the salad into a more filling main dish.
- Customize your veggies: Feel free to use seasonal vegetables or your favorite salad toppings to make the dish your own.
- For a vegan version: Omit the feta cheese or use a dairy-free alternative.
