Risoni and Olive Salad

Risoni and Olive Salad


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.


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

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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