This is my Risoni Salad – a fast and easy pasta salad using cherry tomatoes plus fresh parsley, basil and feta with a simple chargrilled capsicum “double duty” dressing.
The recipe I am bringing you today is for a simple pasta salad with only 6 ingredients, but still packed with flavour. My risoni salad uses just a few simple fresh ingredients like tomatoes, fresh herbs & feta, plus I use a pantry staple for double duty in both the salad and the dressing.
Ingredients you will need for this pasta salad
- risoni pasta (orzo)
- cherry tomatoes
- fresh parsley
- fresh basil
- chargrilled capscium (peppers) packed in oil
- feta
- salt to taste
*Please see the recipe card below for exact quantities and detailed instructions
How to make risoni salad
- Cook risoni pasta according to package directions and drain.
- Mix some of the oil from the chargrilled capsicum through the warm pasta.
- Chop tomatoes, herbs and chargrilled capsicum.
- Then add to pasta along with crumbled feta and salt to taste.
My top tips for making this salad
- Using the oil that the chargrilled capsicum is packed in for this risoni pasta salad means you get free flavour to dress your pasta. I love using this pantry staple – not only is the capsicum itself a great ingredient, but the flavoursome oil it’s packed in is liquid gold!
- Adding the oil to the still-warm pasta enables the pasta to soak up some of that tasty oil.
- You could use a mixture of cherry tomatoes if you like.
- If the tomatoes are small then you only need to halve them, but if they are a bit larger chop them in quarters.
- Check for seasoning at the very end (after you have added the feta) and then add salt to taste. Feta adds it’s own lemony, salty hit to the salad.
Other pasta salads you may enjoy
Angel Hair Pasta Salad with Chilli – a fast and easy pasta salad packed with fresh chilli, coriander (cilantro) and lemon, and finished off with parmesan cheese.
Pesto Pasta Salad with Bocconcini – the traditional taste of caprese salad, with an extra flavour boost from basil pesto and prosciutto.
Prawn (Shrimp) and Avocado Pasta Salad – packed with prawns (shrimp), avocado, mango and feta, dressed with lemon and garlic – this is no ordinary salad!
Risoni Salad
Ingredients
- 250 g risoni (orzo) pasta 9 oz
- 200 g cherry tomatoes 7 oz
- 1 cup fresh flat leaf parsley leaves firmly packed - chopped
- ⅓ cup fresh basil leaves firmly packed - chopped
- ¾ cup chargrilled capsicum (packed in oil) 150 g - chopped (with 2 tbsp oil reserved)
- ¼ cup feta 35 g - crumbled
- fine salt to taste
Instructions
- Cook risoni (orzo) pasta (250 g/9 oz) according to package directions and drain.
- Mix packing oil (2 tbsp) from the chargrilled capsicum through the warm pasta.
- Chop cherry tomatoes (200 g/7 oz), then add to the pasta along with the parsley (1 cup), basil (⅓ cup), chargrilled capsicum (¾ cup) and feta (¼ cup). Mix well to combine.
- Add salt to taste and serve.
Notes
- Using the oil that the chargrilled capsicum is packed in means you get free flavour to dress your pasta. I love using this pantry staple - not only is the capsicum itself a great ingredient, but the flavoursome oil it's packed in is liquid gold!
- Adding the oil to the still-warm pasta enables the pasta to soak up some of that tasty oil.
- You could use a mixture of cherry tomatoes if you like.
- If the tomatoes are small then you only need to halve them, but if they are a bit larger chop them in quarters.
- Check for seasoning at the very end (after you have added the feta) and then add salt to taste. Feta adds it's own lemony, salty hit to the salad.
Leave a Reply