Mediterranean Risoni Salad
I always have these ingredients in my fridge or cupboard (maybe not always the dill, so you could skip this). Fresh, light, easy and really yummy!
Servings 2
Calories 1166
Ingredients
- 1 tsp chicken stock powder
- 0.75 cup risoni orzo pasta
- 1 cup cherry tomatoes quartered
- 1 lebanese cucumber chopped
- 0.75 cup cooked chicken chopped (optional)
- 0.5 red onion small, sliced
- 0.25 cup parsley leaves chopped
- 0.25 dill chopped
- 60 g feta cheese crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 0.5 lemon juice squeezed
- sea salt & cracked black pepper
Instructions
- Place a small saucepan of water over high heat and add the stock powder. Bring to the boil, add the risoni and cook according to packet instructions (about 8 minutes). Drain and run under cold water. Set aside.1 tsp chicken stock powder, 0.75 cup risoni
- For the dressing: Mix all the ingredients in a bowl or jug. Season and adjust to taste.2 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 0.5 lemon, sea salt & cracked black pepper
- Combine the risoni, cherry tomatoes, cucumber, chicken, red onion, parsley and dill in a large bowl. Crumble the feta cheese on top. Drizzle over the dressing and toss well.0.75 cup risoni, 1 cup cherry tomatoes, 1 lebanese cucumber, 0.75 cup cooked chicken, 0.5 red onion, 0.25 cup parsley leaves, 0.25 dill, 60 g feta cheese