Risoni and Sun-Dried Tomato Pasta Salad

Risoni and Sun-Dried Tomato Pasta Salad


18 people made this

A delicious Mediterranean pasta salad with sun-dried tomatoes, kalamata olives, feta and lemon. Can be made a day ahead.


Serves: 4 

  • 1 cup (185g) uncooked risoni pasta
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup (125ml) boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon, juiced and zested
  • 1/2 cup kalamata olives
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  • 1 pinch salt and pepper to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the risoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Place the sun-dried tomatoes into the boiling water in a bowl and let stand for 10 minutes to plump up. Drain off excess water.
  3. Toss the cooked risoni, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley and feta cheese together in a bowl. Season to taste with salt and pepper.

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