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    Home » Recipes » Salads

    Risoni Salad

    Published: Feb 10, 2020 · Modified: May 11, 2020 by Neriz

    Jump to Recipe

    More than just your ordinary side dish, Risoni Salad can also be enjoyed as a light meal on its own. A burst of refreshing flavors in every bite — and it only takes 25 minutes to prepare!

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    (*This post contains some affiliate links)

    Sometimes called Italian Risoni Salad, you would think ‘summer salad’ at first glance.

    Well, it is indeed a great summer salad because it’s light and it cools you down; but it’s also perfect for anything grilled or fried, any time of the year.

    A bit hard to describe it, but Risoni Pasta Salad cleans your palate in between bites — does that make sense?  Well, you give it a try and let me know what you think in the comment section below. 🙂

    WHAT YOU NEED FOR RISONI SALAD

    Overhead shot of all the ingredients you need to make Risoni Salad

    WHAT CAN I SUBSTITUTE FOR LEMON?

    White vinegar is a good alternative for lemon.  I don’t recommend lime for this recipe; I feel that it clashes with the flavors of the green olives and the capers, so keep that in mind.

    CAN I USE KALAMATA INSTEAD OF GREEN OLIVES?

    Absolutely.  However, kalamata has a stronger flavor than green olives, so you might need to adjust the amount of cucumber to balance it out. 

    It all depends on your preference, of course.

    Overhead shot of a big bowl of pasta salad, ready for serving. On the sideas are tomatomatoes and oliv oil.

    HOW TO MAKE RISONI PASTA SALAD

    Cook the risoni pasta as per the instruction on the package (photo 1). 

    Once cooked, rinse with cold water to stop the heat from cooking it more.  Set aside to drain.

    First part of a collage of images showing the step by step process on how to prepare Italian Risoni Salad.

    Using a large bowl, combine the yellow pepper, tomatoes, cucumber, green olives, capers, and mozzarella.  Add the drained risoni (photos 2 & 3).

    Add olive oil, lemon juice, and season with salt and pepper (photo 4).

    Last part of a collage of images showing the step by step procedd on making it.

    Mix to combine everything (photo 5).

    Add chopped fresh basil and mix (photo 6).

    A closer shot of a bowl of risoni pasta salad, highlighting the pasta and the cubed mixed of vegetables.

    TOP TIPS FOR MAKING ITALIAN RISONI SALAD

    • Dice all the vegetables in equal sizes. It makes it easier to get a bit of everything in every spoonful.
    • Do not overcook the risoni and make sure you rinse it with cold water after draining.
    • In making the risoni salad dressing, add half of the lemon juice first, taste, and then add some more, if needed. Half a lemon might be too sharp for your taste.
    • Use fresh basil if you can, it gives more freshness to this summer salad than the dried ones.

    IF YOU WANT MORE SUMMER RECIPES, YOU MIGHT LIKE THESE POSTS –

    • Swedish Salmon Burger with Lemon Yogurt Sauce
    • Yellow Pepper Soup
    • Swedish Cheese Pie
    • Minestrone alla Milanese
    • Sicilian Almond Granita
    • Pistachio Semifreddo

    OR IF YOU ARE LOOKING FOR SALAD IDEAS, THEN YOU SHOULD CHECK OUT MY SALAD COLLECTION!

     

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    More than just your ordinary side dish, Risoni Salad can also be eaten as a light meal on its own. A burst of refreshing flavors in every bite -- and it only takes 25 minutes to prepare! Great with anything grilled or fried!  (VIDEO ABOVE)
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    Course: Salad
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 150kcal
    Author: Neriz

    Ingredients

    • 1/2 cup risoni pasta
    • 1 cup yellow pepper, diced
    • 1 cup tomatoes, cored, seeded and diced
    • 1 cup cucumber, diced
    • 1/2 cup green olives, no pits, quartered
    • 2 tbsp capers, rinsed
    • 1/2 cup mozzarella, diced
    • 1 & 1/2 tbsp olive oil
    • 1/2 lemon juiced
    • 15 leaves fresh basil, roughly chopped (more for garnish)
    • salt and pepper, to season

    Instructions

    • Cook risoni pasta as per package instructions.  Once cooked, drain, rinse with cold water, and set aside.
    • In a medium-sized bowl, add yellow pepper, tomatoes, cucumber, green olives, capers, mozzarella, and cooled risoni.
    • Season with salt and pepper.  Then, add olive oil and lemon juice.
    • Mix to combine.
    • Add chopped fresh basil and mix.
    • Serve.  Garnish with more fresh basil, if desired.

    Notes

    • Do not overcook the risoni, and make sure you rinse it with cold water before setting it aside to stop it from cooking.
    • Add the lemon juice in portions.Taste in between, you might not need all of it.
    • Chop all the vegetables in equal sizes.It makes it easier to eat, not to mention it looks better when serving this pasta salad.
    • Use fresh basil, not dried ones.

    Nutrition

    Calories: 150kcal
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

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