Greek-Style Risoni Salad

An overhead shot of a bowl of risono salad with Greek flavours including lemon, feta and tomato.

A flavour packed Greek-style risoni (orzo) pasta salad with lemon, olives, feta, cucumber, chickpeas and almonds drizzled in a simple lemon vinaigrette.

5 from 1 vote

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Course: Salads

Cuisine: Greek

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Chilling Time: 30

Total Time: 55

Servings: serves

Calories: 373kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

saucepan
Stove-top

Ingredients

For The Lemon Risoni

1 tablespoon olive oil
1 tablespoon butter
¼ red onion finely diced
450 g (2 cups) risoni (orzo) uncooked
1 ltr (4 cups) chicken stock liquid
lemon juice from 1 lemon
lemon zest finely grated, from 1 lemon
salt and pepper to season

For The Salad

½ cup flaked almonds
400 g chickpeas rinsed and drained
1 Lebanese cucumber diced
200 g cherry tomatoes halved
100 g pitted kalamata olives
150 g soft feta cheese

For The Lemon Vinaigrette

½ cup olive oil
⅓ cup lemon juice
salt and pepper to taste

Instructions

Prepare The Lemon Risoni (orzo)

Melt the olive oil and butter in a saucepan.
Add the red onion and saute for 1-2 minutes or until softened.
Add the risoni (orzo) and stir over the heat for 1 minute.
Add the chicken stock liquid, lemon juice, lemon zest and salt and pepper.
Cook, while simmering, for 8-10 minutes or until the risoni is al dente.
Drain any excess liquid.
Spread the risoni out on a flat tray and chill in the fridge or freezer until cold.

Prepare The Salad

While the risoni is chilling, place the flaked almonds into a small frying pan over low heat.
Stir until lightly golden and then set aside.
Place the cooled risoni into a large bowl (loosening any chunks that are stuck together).
Add the chickpeas, cucumber, tomatoes, olives, and 100g of the soft feta cheese.

Make The Lemon Vinaigrette

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

Serve The Salad

When you're ready to serve the salad, pour half of the dressing over the top and toss to coat.
Taste the salad and add extra dressing if preferred.
Sprinkle with remaining feta cheese and the toasted flaked almonds over the top of the salad and serve immediately.

Notes

RECIPE NOTES & TIPS

Cooking the risoni (orzo) in stock adds SO much flavour to the salad as the pasta absorbs all that delicious flavour as it cooks.
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 also pop the risoni in the freezer to cool.
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!
Add the dressing - just before serving the salad.
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!
Gluten free salad - use rice or quinoa instead of the risoni, and check that your stock liquid is gluten free.
Serving - for best results, serve this salad at room temperature.
Storing - store orzo salad in an airtight container in the fridge for up to 2 days. This recipe is not suitable for freezing.

Nutrition