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Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.
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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)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Servings: 4
Calories: 150kcal
Author: Neriz


  • 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


  • 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.



  • 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.


Calories: 150kcal