Easy lemon orzo (risoni) salad: quick pasta side
Not another boring lettuce salad. Lemon risoni salad is a tasty & zesty orzo side – or make it a meal by adding cooked chicken. It can be served warm or at room temperature.
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Servings: 8
Calories: 244kcal
Ingredients
- 100 g 3.5oz baby spinach
- 2 cups parsley roughly chopped
- ¼ cup lemon juice
- 100 g 3.5oz feta, crumbled
- 300 g 11oz risoni pasta
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
Instructions
- Cook the risoni in a large saucepan of boiling water according to the packet directions.
- Place the risoni in a large bowl with the spinach and parsley.
- Whisk the oil, lemon juice, mustard and sugar together and add to the pasta then toss to combine.
- Transfer to a serving platter and sprinkle with feta.
Notes
In case your packet was missing instructions, here's how to cook risoni:
- 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 the small pasta to boiling water. Stir occasionally.
- Cook for the length of time indicated on the pack.
- Remove from heat. Drain well.
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2489IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
