Not another boring lettuce salad.
Lemon risoni salad is a tasty & zesty orzo side – or make it a meal by adding cooked chicken. Make ahead of time if needed.
Lemon risoni salad
Lettuce, cherry tomatoes, fetta and avocado – that was my standard salad mix until recently.
I’m not a big salad eater, it was more of a token salad whenever I made it.
I have come a long way in recent times and grown to love a lot of the things that I previously disliked.
This lemon risoni salad is light and fresh.
It could be served as a meal if you added some meat and extra veges.
What is risoni?
Risoni (or Orzo), is a fine size pasta is inspired by the shape of rice grains.
It is often added to soups but it’s super versatile.
First step – cook the risoni according to the packet directions.
How to tell when risoni is cooked
Test for doneness just like with regular pasta – taste it for an al dente texture.
Bite through a piece. If it is the same colour through it’s done.
If there’s still a little white in the middle, cook for another minute and test again.
How to cook risoni for risoni salad
- Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
- Add pasta to boiling water. Stir occasionally.
- Cook for the length of time indicated on the pack.
- Remove from heat. Drain well.
Place the risoni in a large bowl and mix through the spinach leaves and chopped parsley.
I also added a little extra oil at this stage to stop the risoni all sticking together.
Whisk up the oil, lemon juice, mustard and sugar.
Stir the dressing through the risoni.
Place the risoni on a serving platter and sprinkle the feta over the top to serve.
I cooked the risoni the day before for my salad and served it cold.
It could be served hot if you prefer.