Greek-Style Risoni Salad with Lemon, Feta & Olives

This flavour-packed Greek-style risoni (orzo) pasta salad with lemon, olives, feta and chickpeas all dressed in a lemon vinaigrette is full of fresh and delicious ingredients, and takes just 15 minutes to prepare!

For a crowd-pleasing summer salad recipe that is perfect for BBQs, family get-togethers or makes a quick and easy dinner, you cannot beat this Greek risoni salad.

Packed with crunchy vegetables, salty feta cheese and protein-rich chickpeas, all tossed in a fresh lemon vinaigrette, risoni salad is SO flavourful and delicious, everyone will be coming back for seconds!

Risoni, also known as orzo, is a small oval-shaped pasta that doesn't take long to cook. It is not only delicious in risoni pasta salad, but this versatile ingredient makes a filling lemon chicken orzo soup and the most delicious pork meatballs with creamy tomato risoni that kids love!

Why You're Going To Love This Recipe

• Simple to make - there are no complicated steps in this risoni pasta salad recipe.
• Packed with flavour - the combination of delicious lemon risoni, Greek chickpea salad and lemon vinaigrette means there is SO much flavour in every bite!
• Flexible recipe - you can easily alter the ingredients to make this salad suit your tastes. Vegan? Use vegetable stock and omit the butter and feta cheese. Don't like olives? Leave them out. Don't have feta cheese to hand? Substitute with goats cheese.
• Easily made vegetarian - just swap the chicken stock liquid for vegetable stock liquid.

What You Need 

This Mediterranean risoni salad is made with a handful of fresh crunchy vegetables, risoni (orzo), lemon, feta, olives and a few store cupboard staples.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Olive oil (for cooking the risoni) - a regular olive oil is fine to use here.
• Olive oil (for the salad dressing) - regular or extra virgin olive oil.
• Butter - you can use salted butter or unsalted butter, however I prefer to use unsalted butter to control the salt levels as the feta cheese and olives are salty and the stock liquid also has added salt.
• Red onion - finely diced red onion adds a lovely flavour. Don't worry if you aren't a fan of raw onions, it is cooked with the pasta.
• Risoni - also known as orzo, this small rice-sized pasta is great for pasta salads. Or substitute with other small pasta shapes, rice or quinoa.
• Chicken stock liquid - or use vegetable stock if vegetarian.
• Lemon juice and finely grated lemon zest - from one lemon. Fresh lemon juice and zest adds a zesty, bright and fresh flavour to the salad.
• Flaked almonds - or use slivered almonds. Toasting them until lightly golden really brings out their flavour.
• Chickpeas - canned chickpeas are a convenient and economical way of adding protein to the salad.
• Lebanese cucumber - or use half a continental cucumber.
• Cherry or grape tomatoes - halved.
• Kalamata olives - these olives are more intensely flavoured than other black olives. I recommend using pitted olives for ease.
• Soft feta cheese - I like to use a Danish style feta cheese in this salad, as it is creamier than other types of feta cheese.
• Salt and pepper - to taste.

Equipment Required

Basic cooking equipment is all that's required to make this fresh and healthy Greek risoni salad!

• Saucepan - to cook the risoni.
• Small frying pan - for toasting the flaked almonds.
• Large bowl - to mix the salad in.
• Jar with lid - for making the vinaigrette.

Step By Step Instructions

This easy risoni salad recipe takes just 15 minutes to prepare! Make it ahead and add the lemon dressing just before serving for the EASIEST healthy lunch or dinner!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Prepare The Lemon Risoni (Orzo)

Melt the olive oil and butter in a saucepan. Add the red onion and sauté until softened. 

Add the risoni (orzo) and stir over the heat for 1 minute to coat the grains. 

Pour in the chicken stock liquid and lemon juice, and add the lemon zest and salt and pepper. 

Simmer until the risoni is al dente. Drain any excess liquid.

Spread the risoni out on a flat tray in an even layer then place in the fridge until cold. 

Step 2 - Toast The Almonds

While the risoni is chilling, place the flaked almonds into a small frying pan. Heat over low heat, stirring, until lightly golden. Take care not to let them burn.

Step 3 -Assemble The Salad

Place the cooled risoni into a large bowl, loosening any chunks that are stuck together. 

Add the chickpeas, cucumber, tomatoes, olives, and two-thirds of the feta cheese. 

Step 4 - Make The Vinaigrette And Serve

Make the lemon vinaigrette: Place the olive oil, lemon juice and salt and pepper into a jar or container with a lid and shake until well combined. 

Pour half of the dressing over the top of the salad and toss to coat. Taste the salad and add extra dressing if needed. 

Spoon the salad into a serving bowl, sprinkle with the remaining feta cheese and the toasted flaked almonds and serve immediately.

Expert Tips

• Chilling Time - it's important to chill the cooked pasta so that it firms up and isn't gluggy. Break up any larger chunks when you place it into the salad bowl. 
• If pressed for time - you can place the risoni in the freezer to cool quickly.
• Toast flaked almonds carefully - as they can start to burn easily.
• Chickpeas - rinse and drain the chickpeas as the brine they are packed in is salty, and will dilute that fresh lemony vinaigrette!
• Cooking the risoni (orzo) in stock adds SO much flavour to the salad as the pasta absorbs all that delicious flavour as it cooks.
• Adding the dressing - leave the dressing off the salad until you're ready to serve it.
• Extra add-ins - add cubed red or green capsicum, a handful of peppery rocket, a grilled chicken breast or leftover BBQ chicken... the options are endless!
• Serving - for best results, serve the salad at room temperature.
• Storing - store orzo salad in an airtight container in the fridge for up to 2 days.

FAQs 

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