This is the salad you make the day before and thank yourself for later. Risoni tossed through basil pesto, with kalamata olives, baby mozzarella, cherry tomatoes and fresh basil, it is fresh, zesty and full of flavour.
There is no cooking beyond boiling the risoni, and it actually gets better sitting in the fridge overnight as the flavours come together. That makes it perfect for a barbecue, a picnic or bringing a plate.
It looks lovely, it feeds six, and it is genuinely easy. A proper crowd pleaser.
Why You’ll Love It
There is no cooking beyond the risoni, so it comes together quickly with barely any effort. Jar pesto does all the flavour work, it is genuinely better made ahead, which takes the pressure off, and it feeds six. It travels well and looks fresh and colourful, which makes it ideal for barbecues, picnics and bringing a plate.
The Shortcut That Makes It Work
Jar pesto is the shortcut, and it does everything. Instead of making a dressing, you simply stir pesto through the cooked risoni and it coats every grain with herby, cheesy flavour. Everything else is just tossed in from jars and punnets, so there is nothing to cook and nothing to whisk.
Handy Tips
Let the risoni cool a little before you stir the pesto through so it does not go gluey. Make it the day before if you can, an overnight rest in the fridge is what lets the flavours really come together. Take it out about 30 minutes before serving, it tastes much better at room temperature than fridge cold, and give it a good toss right before it goes on the table.
What To Serve With It
It is a lovely side at a barbecue or with grilled meat, chicken or fish. It is also substantial enough to be a light lunch on its own.
Leftovers / How to Store It
Keep it in an airtight container in the fridge for up to 3 days. It holds up well, so leftovers make a great lunch. Let it come to room temperature before eating for the best flavour.
Other Recipes You’ll Love
If you enjoyed this Mediterranean Risoni Salad, here are a few more ideas to add to your rotation:
Mediterranean Risoni Salad
Prep Time 15 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Cook the Risoni according to the packet 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!
Nutrition
Video
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FAQs
Can I make it on the day?
Yes, though it is noticeably better made the day before, as the pesto and olives have time to flavour the risoni. If making it on the day, give it at least an hour in the fridge.
Can I use a different pasta?
Yes. Any small pasta shape works, orzo is the same as risoni under another name, and small spirals or shells also work well.
Can I leave out the olives?
Yes. Leave them out or swap in capers, sun-dried tomatoes or roasted capsicum for a different but still Mediterranean flavour.
Why serve it at room temperature?
Fridge cold dulls the flavours and firms up the cheese. Letting it sit out for 30 minutes brings the pesto and mozzarella back to life.
So yummy and full of flavour
Yum! We loved it. Will be a regular one at our place.
Thanks Gabrielle. It’s a great one to take to a party too.
Can you please say how much uncooked risoni makes 500g of cooked? And what size jar of pesto? Thank you.
Hi Deborah. The 500g in the recipe refers to the uncooked (dry) risoni. I use the whole packet. I can see why the recipe would be confusing. I’ve updated it. Once cooked, it’ll weigh more since it absorbs water as it cooks. You can expect roughly 1.2–1.4kg of cooked risoni from that 500g dry. As for the pesto, I use a standard 190g jar of basil pesto. Feel free to add more or less to taste.
I took it to the church BBQ today and it was an absolute hit! I made 2 batches, 1 for home which didn’t make it past dinner last night… so delicious and so simple to make. Thank you, Steph!
You’re welcome, Cathy. My pleasure.