What do you get when you mix risoni with Greek yogurt, pesto, and lemon juice as a dressing? A pasta salad that tastes more like something you would eat in Athens than at a barbecue. Risoni cooked with sweet peas, drained and cooled, tossed with cucumber ribbons, cherry tomato halves, thin radish slices, and that yogurt-pesto-lemon dressing.
The risoni is small enough that each grain picks up the dressing. Mustard cress goes on top for a peppery bite. The salad sits on a bed of lettuce in the bowl, which keeps the bottom from getting soggy.
Tips for Making Risoni Salad
Cook the peas with the risoni
Add frozen sweet peas during the last two minutes of the risoni’s cooking time. They cook together and drain together. Less washing up.
Rinse both under cold water immediately. Cold risoni stays separate. Warm risoni clumps into a starchy block.
Make the dressing thick
Two to three tablespoons of Greek yogurt, a spoonful of pesto, lemon juice, salt, and pepper. The dressing should be thick enough to coat the risoni without pooling at the bottom of the bowl.
Thin dressings slide off small pasta. If it looks too thick, add lemon juice rather than water. Water dilutes. Lemon adds flavor.
Risoni Salad with Cucumber and Tomato
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
A vibrant risoni salad packed with fresh veggies and a zesty yogurt-pesto dressing. Perfect for a light lunch or a refreshing side.
Ingredients
- 3 oz (75 gr) risoni
- 1/2 cucumber, cut into ribbons
- 2-3 tbsp greek yogurt
- 4-5 cherry tomatoes
- 2 oz (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 a boil.
- Prepare risoni according to package instructions. Add frozen peas during the last two minutes of cooking.
- Drain the risoni and peas, rinse with cold water, and let cool.
- Cut cucumber into ribbons, tomatoes into quarters or halves, and radishes into thin slices.
- Make a dressing with yogurt, pesto, and lemon juice. Season with salt and pepper to taste.
- Combine the cooled risoni and vegetables. Add a few tablespoons of dressing and mix well. Adjust seasoning as needed.
- Place salad leaves in a bowl. Top with the risoni salad.
- Garnish with mustard cress or shaved Parmesan cheese, as desired.
Notes
- Full-fat Greek yogurt makes a creamier dressing.
- Chopped basil, olive oil and parmesan will stand in for the pesto.
- Dress it just before serving so the salad does not go soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What is risoni?
A rice-shaped pasta, also called orzo. It cooks in 8-10 minutes in boiling salted water. Any small pasta shape substitutes, but the rice shape picks up dressing well.
What is mustard cress?
Tiny seedlings with a sharp, peppery flavor. They are a garnish, not a main ingredient. If you cannot find them, a handful of baby rocket or a sprinkle of black pepper serves the same purpose.
Can I make this ahead?
Yes. The dressed risoni salad keeps in the fridge for up to two days. Add the lettuce, mustard cress, and a squeeze of lemon just before serving to keep them fresh.
This is such a good summer lunch, so fresh and light, delicious. i could eat a big bowl on the porch every day.