Why You’ll Love This Mediterranean Risoni Salad 🥰
First off, let’s talk about how flavour-packed this Mediterranean Risoni Salad is! From the briny bite of Kalamata olives to the creamy, melt-in-your-mouth mozzarella, every bite delivers a burst of Mediterranean sunshine. 🌞 The pesto adds that earthy, herby depth, and the juicy cherry tomatoes provide just the right amount of sweetness and tang.
The texture is also top-notch. You’ve got the firm bite of risoni, the juicy pop of tomatoes, and the smooth creaminess from the cheese. Pair that with the slight crunch of red onion, and it’s a textural symphony in your mouth.
Oh, and did I mention it’s super versatile? You can serve it warm, room temp, or chilled, making it the perfect side dish for any gathering, regardless of the weather. Whether it’s a beach picnic or a cozy family dinner, this salad is a hit. 🎉
How to Make the Best Mediterranean Risoni Salad
Use Quality Ingredients
When it comes to Mediterranean food, the secret is always fresh, top-quality ingredients. 🌿 Here’s how to pick the best for your salad:
- Risoni (Orzo): Cook it al dente! This pasta is small and delicate, so be careful not to overcook it. You want it to hold its shape and add a bite to your salad.
- Basil: Fresh basil leaves are a must. The aromatic flavour from freshly torn basil can’t be beaten! Don’t substitute with dried basil – the flavour just won’t be the same.
- Kalamata Olives: Opt for olives packed in brine. They have the most robust flavour. If you prefer, you can slice them in half, but I love the whole ones for that satisfying bite.
- Cherry Tomatoes: These little guys are naturally sweeter, which balances out the savoury notes of the salad. If you can, grab some heirloom cherry tomatoes for extra flavour variety.
- Baby Mozzarella Balls: Also called bocconcini, these are small, tender balls of mozzarella that melt perfectly into the salad, creating a creamy contrast to the tangy pesto and olives.
- Pesto: For the best result, make your own basil pesto if you have the time. However, store-bought pesto will also work wonders, just be sure to choose one made with extra virgin olive oil for that authentic flavour.
Tips & Tricks for Mediterranean Risoni Salad Success 💡
- Let It Rest: One of my top tips for this recipe is to let the salad sit for a bit before serving. Pop it in the fridge and allow the flavours to mingle overnight. This gives the pesto time to marinate the risoni, and trust me, the flavour intensifies in the best way.
- Serve at Room Temp: When you’re ready to serve, don’t forget to let the salad rest outside the fridge for 20-30 minutes. This will bring out the flavours much better than serving it ice-cold.
- Customise It: Feel free to add your personal touch! Want some crunch? Throw in some toasted pine nuts or pepitas. Need a protein boost? Grilled chicken or a handful of chickpeas will do wonders. Make it your own!
What to Serve with Mediterranean Risoni Salad 🍽️
This risoni salad is super versatile when it comes to pairing. Here are some delicious ways to serve it:
- Grilled Meat or Fish: Pair this salad with grilled lamb chops, salmon, or chicken skewers for the ultimate Mediterranean-inspired feast.
- Crusty Bread: A fresh loaf of sourdough or garlic bread is perfect for soaking up any leftover pesto dressing.
- Tzatziki or Hummus: If you’re feeling extra Mediterranean, serve it alongside a dip platter with tzatziki, hummus, and pita bread for a complete meal.
- Wine Pairing: A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio is my go-to with this dish. The bright acidity in these wines complements the richness of the pesto and mozzarella.
Love Mediterranean Risoni Salad? Try These Similar Recipes! 🍽️✨
If you’re a fan of my Mediterranean Risoni Salad, you’re in for a treat! I’ve got a few more salad dishes that are just as delicious and easy to whip up. Whether you’re looking for a quick weeknight meal or something to wow at your next gathering, these recipes are sure to become favourites in your kitchen:
Share Your Creations
So there you have it! A Mediterranean Risoni Salad that’s easy, full of flavour, and sure to impress. Whether you’re making it for a weeknight meal, taking it to a BBQ, or simply enjoying it for lunch, this dish brings a burst of Mediterranean freshness to every bite.
Make sure to snap a pic of your Mediterranean Risoni Salad and share it with me on Instagram @steph_cooks_stuff. I can’t wait to see your delicious creations! 📸🍴
Mediterranean Risoni Salad
- Total Time: 15
- Yield: 6 1x
Description
🍴 **Mediterranean Risoni / Orzo Salad Recipe** 🥗
Hey everyone! I’m super excited to share my go-to recipe for a delightful Mediterranean Risoni Salad. It’s a crowd-pleaser at my house and I’m sure you’ll love it too. Perfect for any occasion, this salad is both delicious and easy to make. Let’s get started!
Ingredients
- 500g cooked Risoni
- 1 bunch basil, torn
- 1 jar Kalamata olives
- 1 punnet cherry tomatoes, cut in half
- 1 red onion, finely diced
- 1 jar baby mozzarella balls
- 1 jar basil pesto
Instructions
- Take your cooked Risoni and stir in the basil pesto until well mixed.
- Toss in the torn basil, Kalamata olives, cherry tomatoes, and diced red onion.
- Add the baby mozzarella balls and gently mix everything.
- Cover the salad and refrigerate overnight. This allows the flavors to really come together.
- Before serving, let the salad sit at room temperature for about 30 minutes – it tastes even better this way!
- Give it a good toss right before serving, and there you have it, a scrumptious Mediterranean Risoni Salad!
This salad is a fantastic addition to any meal, bringing a touch of Mediterranean flavor right to your table. It’s also super versatile – feel free to add your own twist with different veggies or herbs!
Hope you enjoy making and eating this as much as I do! Bon appétit! 🌿🍅🧀🍝🎉
- Prep Time: 15
- Category: Recipes
- Method: Boiling
- Cuisine: Australian
Frequently Asked Questions
Absolutely! This salad tastes even better the next day after the flavours have had time to meld. Just be sure to let it sit at room temperature for a bit before serving so all the flavours can shine.
Sure! If you don’t have risoni (orzo), you can swap in couscous, pearl barley, or even quinoa for a similar texture. The key is to use a small pasta that will soak up the pesto without getting mushy.
This salad will last in the fridge for up to 3 days. Just make sure it’s stored in an airtight container to keep the flavours fresh.