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
Units
- 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