Spinach and Risoni Salad

    Spinach and Risoni Salad


    682 people made this

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

    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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