Flecked with peppery mustard cress, this colorful salad is healthy, but still satisfying. Risoni makes the salad a main course and a filling lunch option. Add pesto, greek yogurt, and whatever vegetables the garden has to offer.
By Simone Van Den Berg
Risoni is a very small pasta type and is also known as orzo. Flecked with peppery mustard cress, this colorful salad is healthy, but still satisfying. Risoni makes the salad a main course and a filling lunch option. Add pesto, greek yogurt, and whatever vegetables the garden has to offer.
PrintRisoni Salad with Cucumber and Tomato
Flecked with peppery mustard cress, this colorful salad is healthy, but still satisfying. Risoni makes the salad a main course and a filling lunch option. Add pesto, greek yogurt, and whatever vegetables the garden has to offer.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Category: Side
Ingredients
- 75 gr risoni
- 1/2 cucumber, cut into ribbons
- 2–3 tbsp greek yoghurt
- 4–5 cherry tomatoes
- 50 gr sweet peas
- lettuce of your choice
- pesto
- mustard cress
- 1 lemon
- 2–3 radishes
- salt and pepper
- parmesan, optional
Instructions
- Bring salted water to the boil and prepare your risoni according to package instructions. Add the frozen peas to the water for the last two minutes. Drain, rinse with cold water and leave to cool off.
- Cut your cucumber into ribbons, slice the tomatoes in quarters or halves, cut your radishes into thin slices.
- Make a dressing with your yoghurt, pesto, lemonjuice and add salt and pepper to taste.
- Mix the risoni with all the vegetables and add a few tablespoons of your dressing. Mix well and taste if it needs anything extra.
- Put the salad leaves in a bowl and add the risoni salad on top. Finish off with adding some mustard cress on top or you can add a little bit of shaved parmesan if you like too.
