Risoni Pasta Salad

    25 minutes

    This is a pasta salad based on mozzarella and fresh roma tomatoes. It's great as a side dish at a barbecue or just on its own.

    76 people made this

    Serves: 4 

    • 1 cup uncooked risoni pasta
    • 1 1/2 cups cubed fresh mozzarella cheese
    • 2 fresh roma tomatoes, seeded and cut into bite-size pieces
    • 1/4 cup chopped fresh basil
    • 1 teaspoon chilli flakes
    • 1 pinch salt to taste
    • 1 tablespoon olive oil, or as needed

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the risoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes. Drain well and let cool.
    2. Mix the mozzarella cheese cubes, tomatoes, basil, chilli flakes and salt with olive oil in a salad bowl. Gently mix in the risoni pasta and toss lightly to coat the ingredients with oil.

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    Reviews in English (55)


    Awesome and so easy! Since other reviewers said this was too bland, I just mixed the orzo, mozzarella, vine ripe tomatoes, and fresh basil with a little Italian dressing. Worked like a charm. Didn't need the red pepper, olive oil, or anything else, but make sure the mozzarella, tomatoes, and basil are fresh!! Otherwise, there isn't any point of making this type of dish. Very good salad!  -  23 Jun 2010  (Review from Allrecipes USA and Canada)


    The simple, beautiful and fresh Caprese salad is perfection on a plate in my view. Vine-ripened tomatoes, just-picked basil, and fresh mozzarella (the colors of the Italian flag) is a flavorful combination. Orzo, which we typically used as soup pasta as I grew up, has gained enormous popularity in delis and homes everywhere as a side dish, be it hot, cold or room temperature. It would seem, then, that pairing the orzo with the Caprese would be a match made in heaven. But while hubs and I did enjoy this, we both felt it fell a little short of perfection, needing something we couldn't quite put our fingers on. Lemon juice maybe? I did leave out the red pepper flakes, and had I included it I think a teaspoon would be WAY overkill. Tip: Basil oxidizes and turns black quickly after cutting. I found that coating it with a little olive oil first helps prevent that! This was definitely a decent pasta salad, but I think maybe I just prefer my Caprese salad straight up!  -  13 Aug 2009  (Review from Allrecipes USA and Canada)


    MMM...this is one of my favorite recipes! We take it to all of our summer events. Yum, yum. Add pine nuts for a little twist.  -  14 Jun 2009  (Review from Allrecipes USA and Canada)