Risoni and Olive Salad

    Risoni and Olive Salad

    (123)
    2saves
    35min


    111 people made this

    This pasta salad goes well with the addition of either tuna or bbq chicken, and you can vary the amount of feta depending on your taste.

    Ingredients
    Serves: 8 

    • 4 cups (1 litre) chicken stock
    • 450g risoni pasta
    • 1 1/2 tablespoons butter
    • 1/4 cup (60ml) extra-virgin olive oil
    • 1 1/2 teaspoons minced garlic
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon chilli flakes
    • 1 cup (135g) pine nuts
    • 1 cup (135g) pitted kalamata olives
    • 60g capers, with liquid
    • 340g basil-flavoured feta cheese
    • 300g fresh spinach leaves, chopped
    • 1 tablespoon lemon juice

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring the chicken stock to a boil over high heat. Add the risoni pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour the risoni into a bowl and toss with the butter to keep it from sticking; set aside.
    2. While the pasta is cooking, heat the olive oil in a frypan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, chilli flakes and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
    3. Stir the pine nut mixture into the risoni along with the olives, capers, feta cheese, spinach and lemon juice. Serve either warm or cold, but it's better the next day.
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    Reviews and Ratings
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    (123)

    Reviews in English (123)

    by
    50

    This salad has good flavor. I especially liked the touch of thyme. I used reduced sodium broth but with feta, capers and kalamata olives it was a bit salty. Next time I would omit the broth and cook the orzo in unsalted water. With all the other great flavors I don't think the broth would be missed. I would also omit the butter and just rinse the pasta to eliminate any sticking. I used fresh basil and thyme and added grape tomatoes to cut the salt taste, it was a nice addition. Did a dry toasting on the nuts and drizzled the oil in the salad. Diced chicken would go very well in this salad. Thank you for the post.  -  13 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    29

    Yummy!!! This was delicious, and so easy to make. I was just cooking for me, so I halved it, it still made plenty. I skipped the capers and olives because I can't stand them, but next time I make this (and I will be making this a lot!) I will add them. Shared this at lunch with coworkers and they liked it too, thanks for an easy and delicious recipe!  -  15 May 2008  (Review from Allrecipes USA and Canada)

    by
    23

    This is really tasty. I also skipped the chicken broth, used fresh herbs, and plain feta. I did add xtra lemon and olive oil, as mine turned out a little bit dry... Can't wait to try it tomorrow! Thanks prell2k4!!  -  16 Apr 2008  (Review from Allrecipes USA and Canada)

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