Spinach and Risoni Salad

    20 minutes

    A light and easy to make salad that's pleasing to the palate. Great flavours coming from the feta and pine nuts.

    698 people made this

    Serves: 8 

    • 500g uncooked risoni pasta
    • 300g baby spinach leaves, finely diced
    • 250g crumbled feta cheese
    • 1/2 red onion, finely diced
    • 3/4 cup pine nuts
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon ground white pepper
    • 1/2 cup (125ml) olive oil
    • 1/2 cup (125ml) balsamic vinegar

    Preparation:20min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add risoni and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
    2. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper.
    3. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

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    Reviews and Ratings
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    Reviews in English (576)


    This was eaten enthusiastically by the people at a pot luck dinner. Because of time constraints I had to make it the day before. I thought it would allow the flavors to blend, but I wouldn't recommend it since the pasta, cheese and onion all absorbed the dressing and turned brownish from the balsamic vinegar. But it tasted great and the appearance didn't stop anyone from eating it!  -  17 Jun 2005  (Review from Allrecipes USA and Canada)


    I LOVE this salad. I add sun dried tomatoes and kalamata olives as well. I find that you don't need an entire 10 oz package of baby spinach (I only use about half of a 6 oz bag).  -  29 Nov 2005  (Review from Allrecipes USA and Canada)


    This was delicious and is a new favorite. I added black olives, artichokes, and sun-dried tomatoes. The recipe makes a TON though, so i had enough for several meals. I served this as a side to "Firecracker Grilled Alaska Salmon" from this site and they went together very well.  -  20 Apr 2004  (Review from Allrecipes USA and Canada)