Greek Risoni Pasta Salad

    (523)
    1 hour 20 minutes

    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.


    427 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (523)

    Reviews in English (378)

    by
    475

    Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano  -  30 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    180

    I gave this 5 stars...after I made some changes. I added about 1/2 c. of a good italian dressing and about 1/4 c. of red wine vinegar to spice it up a little. Now it is AMAZING. Everyone loved it!! I made the orzo and mixed it with the dressing, vinegar, lemon and spices the day before and then added the veggies the morning of. Very good and very pretty!  -  20 May 2005  (Review from Allrecipes USA and Canada)

    by
    144

    This is a great summer salad, absolutely delicious! My husband commented about how quickly I scarfed it down. I made some changes: basil instead of oregano, black pepper instead of lemon pepper, an extra tablespoon of lemon juice, an extra large tomato, only half an onion, and some balsamic vinegar to taste. Next time I make it I'll probably keep those changes except that I'll use even less onion and even more tomato. I think this recipe would be great without changes, too. It claims to make 6 servings, but those servings must be awfully big, because this makes a lot. I think I'd call it 8-10 servings.  -  22 Apr 2007  (Review from Allrecipes USA and Canada)

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