Risoni Pasta Salad with Feta Cheese

    25 minutes

    This is my favourite pasta salad. It has risoni, green olives, feta cheese, parsley, dill, tomato, olive oil and lemon juice.

    247 people made this

    Serves: 6 

    • 1 cup (200g) uncooked risoni pasta
    • 1/4 cup pitted green olives
    • 1 cup (250g) diced feta cheese
    • 3 tablespoons chopped fresh parsley
    • 3 tablespoons chopped fresh dill
    • 1 ripe tomato, chopped
    • 1/4 cup (60ml) virgin olive oil
    • 1/8 cup (30ml) lemon juice
    • salt and pepper to taste

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

    1. Bring a large pot of lightly salted water to a boil. Cook risoni for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
    2. When risoni is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper to taste. Chill before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (197)


    This is a delicious recipe that has quickly become a favorite of my family. The only thing I change is I use half the oil, and for more flavor add two cloves of garlic, pressed. I have taken this salad to luncheons and everyone wants a copy of the recipe. Thanks for sharing!  -  04 Aug 2003  (Review from Allrecipes USA and Canada)


    This is a light refreshing salad. Its a great dish, especially if you enjoy tomatoes and feta. I recommend trying to eat it quickly as if its in the fridge for more than a couple days it starts to go bad. I used Kalamata olives and added a splash of balsamic vinegar.  -  06 Jan 2006  (Review from Allrecipes USA and Canada)


    Brought this to a friend's BBQ and it received rave reviews! I subbed black olives for the green and loved the taste.  -  29 Aug 2002  (Review from Allrecipes USA and Canada)