Mediterranean Risoni Salad with Spinach and Feta
This Mediterranean Risoni Salad is easy to make and comes together in less than 20 minutes. It's so versatile and is the perfect side to any family dinner!
Servings: 6
Calories: 245kcal
Equipment
- Pot
- Stovetop
Ingredients
For the salad
- 2 cups risoni, cooked ( ~1 cup uncooked; use gluten-free if needed)
- ½ cucumber chopped
- 1 small head red onion thinly sliced
- ⅓ cup kalamata olives chopped
- ⅓ cup sun-dried tomatoes chopped
- ¼ cup crumbled feta cheese (use vegan feta if needed)
- ⅓ cup fresh herb of choice such as basil, parsley, dill, etc. (optional)
For the dressing
- ¼ cup olive oil extra virgin
- 2 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon grainy mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If you haven't already, cook risoni in boiling water according to the packaging. Drain and rinse with cold water to cool.
- To prepare the salad, add all of the ingredients together in a large bowl.
- To a small bowl or jar, mix all of the ingredients for the dressing until well combined.
- Pour the dressing over the salad and give it a good stir until everything is coated.
- If needed, taste and adjust the flavor. Add more salt for saltiness, lemon juice for tanginess, or add more of any ingredient that you like, such as cheese, olives, etc.
- Enjoy immediately. Save in a covered container in a refrigerator for up to 2 days.
Video
Notes
Prepare the orzo, dressing, and chop the veggies in advance to make this recipe even faster.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 245kcal