A loaded, fresh and flavorful Greek risoni salad filled with tomatoes, olives, feta, cucumber, bell pepper all drizzled with a red wine vinaigrette.
It’s officially Spring! Nothing says warmer weather like a cold, fresh salad. I was craving pasta salad when I created this. But, then I remembered I had a box of Trader Joe’s new organic chickpea and red lentil risoni in my pantry. It’s a legume-based grain alternative that’s gluten-free! I’ve been wanting to try it for quite some time now. I’m glad I finally did. It was so delicious and easy to make. The texture was perfect for this Greek inspired salad.
What is risoni?
Risoni looks like rice but larger. However, it is actually in the pasta family! It’s very similar to orzo but tends to be a little larger.
This chickpea and red lentil risoni would go great as a side dish. There’s numerous ways you can make it and flavor it. I’ll definitely be playing around with more recipes. I’ll also consider it a pantry staple from now on!
All you need to create this Greek risoni salad is your risoni of choice. Then some cherry tomatoes, English cucumber, crumbled feta, olives, bell pepper, lemon, red wine vinegar, olive oil, dijon, dried dill, and garlic powder. The flavors all go so well together in this dish. The dressing is simple but so tangy and delicious. If you want to make it even easier, just buy your favorite store bought red wine vinaigrette. Or even any Greek salad dressing would be great.
Other easy salad recipes you will love!
Balsamic Chicken And Berry Salad
I’m so excited for new seasonal recipes! I have a long list of ideas for this Spring. Everything ranging from easy week-night dinners, appetizers, lunches, salads and dips!
Let me know in the comments if there’s anything you’d like to see! And of course don’t forget to rate this recipe if you decide to try it ☺️Print
Greek Risoni Salad
- Yield: 3-4 servings as a side
Greek Risoni Salad
1 cup risoni, cooked according to package instructions, I used Trader Joe’s chickpea and lentil Risoni
1/2 cup cherry tomatoes, halved
1/4 an English cucumber, cut into quartered slices
1/4 cup crumbled feta, or more to taste
1/4 cup olives of choice, I used green olives
1 bell pepper, seeds and ribs removed, diced small
2 tbsp parsley, finely chopped
lemon wedges for squeezing
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp dijon
1/4 tsp dried dill
pinch of garlic powder
salt and pepper to taste
First, make your dressing by combining all ingredients in a small bowl. Taste and adjust seasonings if need be then set aside.
Assemble your Greek risoni salad by adding all of the ingredients to a medium to large bowl.
Drizzle the dressing on and mix to combine.
Cover and refrigerate until ready to eat or serve immediately and enjoy!