Summer Risoni Salad Recipe
More than just your ordinary side dish, Summer Risoni Salad can also be enjoyed as a light meal. A burst of refreshing flavors in every bite — and it only takes 25 minutes to prepare!
Servings: 4
Calories: 196kcal
Ingredients
- 1/2 cup risoni pasta
- 1 cup yellow bell pepper, diced
- 1 cup tomatoes, cored, seeded and diced
- 1 cup cucumber, diced
- 1/3 to 1/2 cup green olives, pitted and chopped
- 4 teaspoons capers, rinsed and drained
- 1/2 cup mozzarella, drained and chopped
- 1 to 1 & 1/2 tablespoons olive oil
- 2 to 3 teaspoons lemon juice
- 15 pieces fresh basil leaves, torn (plus more for garnish)
- salt and pepper, to season
Instructions
- Cook the risoni as per package instructions.
- Then drain, rinse with cold water, and continue draining while preparing the other ingredients.(NOTE: Keep them almost the same size when chopping.)
- Use a medium-sized bowl to combine the following: cucumber, bell pepper, tomatoes, olives, capers, and mozzarella.
- Add olive oil, lemon juice, salt, pepper and the drained risoni.
- Use your hands to tear the fresh basil leaves and add them to the bowl.
- Combine and mix everything evenly.
- Taste and adjust the seasoning as desired --- add salt, pepper or lemon juice.
- Serve your summer risoni salad, and enjoy!
Notes
- Cook's Tip #1: Do not immediately add the lemon juice. It's better to start with half the above amount, then adjust to your taste.
- Cook's Tip #2: If you have the time, let your summer salad sit for about fifteen minutes before serving --- it allows all the flavors to sink in.
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 323mg | Potassium: 273mg | Fiber: 2g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 76mg | Calcium: 94mg | Iron: 1mg