Risoni isn't rice—it's Greek orzo pasta shaped like grains, invented in 1884 to mimic traditional pilaf textures.
Mediterranean Risoni Salad
Dive into a vibrant Mediterranean Risoni Salad that’s sure to steal the spotlight at your next gathering! With its tender orzo pasta, zesty cherry tomatoes, and refreshing cucumber, this dish is as easy to whip up as it is to savor. Perfect for any occasion, it’s a guaranteed hit with family and friends alike!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bunch basil, torn
- 1 jar basil pesto
- 1 red onion, finely diced
🥛Dairy & Eggs(1)
- 1 jar baby mozzarella balls
🍯Sauces & Condiments(1)
- 1 jar Kalamata olives
📦Other(2)
- 1 punnet cherry tomatoes, cut in half
- 500g cooked Risoni (17.6 oz)
👨🍳 Instructions
- 1
Take your cooked Risoni and stir in the basil pesto until well mixed.
- 2
Toss in the torn basil, Kalamata olives, cherry tomatoes, and diced red onion.
- 3
Add the baby mozzarella balls and gently mix everything.
- 4
Cover the salad and refrigerate overnight. This allows the flavors to really come together.
- 5
Before serving, let the salad sit at room temperature for about 30 minutes - it tastes even better this way!
- 6
Give it a good toss right before serving, and there you have it, a scrumptious Mediterranean Risoni Salad!
💡 Pro Tips
- ✓Cook risoni to exactly al dente (8-9 minutes) then shock in ice water for 30 seconds to halt cooking, as overcooked pasta absorbs too much dressing and becomes mushy in cold salads.timing8-9 minutes
- ✓Toss hot, drained risoni with 2 tablespoons olive oil before adding other ingredients to create a protective coating that prevents the pasta from absorbing excess moisture from vegetables.technique2 tablespoons
- ✓Salt cherry tomatoes with 1/2 teaspoon kosher salt and let drain for 15 minutes to remove excess water that would otherwise dilute the pesto and make the salad watery.ingredient15 minutes
- ✓Add mozzarella balls only after the salad has chilled, as the temperature differential causes them to release whey and compromise the salad's texture if mixed while warm.timing
- ✓Reserve 25% of the pesto to add just before serving, since prolonged contact with acidic ingredients breaks down the basil's chlorophyll and turns the sauce brown.technique25%
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Risoni isn't rice—it's Greek orzo pasta shaped like grains, invented in 1884 to mimic traditional pilaf textures.
Mediterranean Risoni Salad
Dive into a vibrant Mediterranean Risoni Salad that’s sure to steal the spotlight at your next gathering! With its tender orzo pasta, zesty cherry tomatoes, and refreshing cucumber, this dish is as easy to whip up as it is to savor. Perfect for any occasion, it’s a guaranteed hit with family and friends alike!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bunch basil, torn
- 1 jar basil pesto
- 1 red onion, finely diced
🥛Dairy & Eggs(1)
- 1 jar baby mozzarella balls
🍯Sauces & Condiments(1)
- 1 jar Kalamata olives
📦Other(2)
- 1 punnet cherry tomatoes, cut in half
- 500g cooked Risoni (17.6 oz)
👨🍳 Instructions
- 1
Take your cooked Risoni and stir in the basil pesto until well mixed.
- 2
Toss in the torn basil, Kalamata olives, cherry tomatoes, and diced red onion.
- 3
Add the baby mozzarella balls and gently mix everything.
- 4
Cover the salad and refrigerate overnight. This allows the flavors to really come together.
- 5
Before serving, let the salad sit at room temperature for about 30 minutes - it tastes even better this way!
- 6
Give it a good toss right before serving, and there you have it, a scrumptious Mediterranean Risoni Salad!
💡 Pro Tips
- ✓Cook risoni to exactly al dente (8-9 minutes) then shock in ice water for 30 seconds to halt cooking, as overcooked pasta absorbs too much dressing and becomes mushy in cold salads.timing8-9 minutes
- ✓Toss hot, drained risoni with 2 tablespoons olive oil before adding other ingredients to create a protective coating that prevents the pasta from absorbing excess moisture from vegetables.technique2 tablespoons
- ✓Salt cherry tomatoes with 1/2 teaspoon kosher salt and let drain for 15 minutes to remove excess water that would otherwise dilute the pesto and make the salad watery.ingredient15 minutes
- ✓Add mozzarella balls only after the salad has chilled, as the temperature differential causes them to release whey and compromise the salad's texture if mixed while warm.timing
- ✓Reserve 25% of the pesto to add just before serving, since prolonged contact with acidic ingredients breaks down the basil's chlorophyll and turns the sauce brown.technique25%