Greek Risoni Pasta Salad

Greek Risoni Pasta Salad


426 people made this

A delicious, colourful salad, with artichoke hearts and feta. It's good enough for dinner on a hot night and makes a great salad anytime.


Serves: 6 

  • 1 1/2 cups uncooked risoni pasta
  • 375g marinated artichoke hearts
  • 1 tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 60g kalamata drained
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lemon pepper

Preparation:1hour10min  ›  Cook:10min  ›  Ready in:1hour20min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  3. Just before serving, drizzle reserved artichoke marinade over salad.

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