Summer Risoni Salad (Lemon Orzo Salad with Feta)
Step up your pasta salad game with Risoni Salad! This twist on classic orzo salad captures the essence of summer by bringing al dente risoni, artichoke hearts, fresh summer veggies, creamy feta, and vibrant lemon vinaigrette together in one mouthwatering dish.
While pasta salads, like this pesto pasta salad and this Greek pasta salad, are made with bite-size noodles like rotini and penne, this summer risoni pasta salad recipe is all orzo (AKA risoni)!
The finished dish embodies the allure of fresh Mediterranean cuisine, combining al dente orzo pasta, tender artichoke hearts, bell peppers, onions, tomatoes, tangy feta, and a lemony fresh red wine vinaigrette. So, you end up with a balance of tantalizing tastes and textures in every bite.
This risoni salad is one of my favorite side dishes during grilling season, so I can guarantee it will be a star at your next barbecue, picnic, or summer get-together!
What is risoni?
New to risoni? Read on for a crash course:
Risoni is a type of small, firm pasta shape, also known as orzo. The name “risoni” comes from the Italian word for rice, which refers to the pasta’s resemblance to rice grains. Likewise, the name “orzo” comes from the Italian word for barley, which this pasta also resembles.
Why you’ll love this recipe
- Made with NO mayo. This crowd-pleasing summer salad is better suited for serving during warm weather than pasta salads made with heavy mayo.
- Straightforward ingredients. It’s made with a shortlist of pantry staples, seasonal produce, and a simple made-from-scratch lemon vinaigrette.
- Easy to customize. You can mix and match the ingredients from the bottom to the top!
Ingredients you’ll need
For the risoni salad:
- Orzo pasta – You can use regular orzo or whole wheat orzo as a healthier alternative. Or, use a gluten-free variety if you need to.
- Artichoke hearts – I used a drained can of quartered artichoke hearts, but feel free to use a drained jar of marinated artichoke hearts for added flavor.
- Bell pepper – I recommend red bell pepper because it’s the sweetest, but you can always mix and match orange, yellow, and green for extra color and flavor.
- Grape tomatoes – Or cherry tomatoes add a burst of savory-sweetness to every bite.
- Sweet vidalia onion – Or red onion, adds a distinct aromatic taste and crunchy bite. If raw onion is too pungent for your preferences, try soaking the onions in cold water for a few minutes before adding them to the salad for a milder flavor.
- Feta cheese – Crumbled feta adds a distinctively Mediterranean element., but halloumi, goat’s cheese, and parmesan also go great in this pasta salad.
For the lemon vinaigrette:
- Olive oil – It acts as an emulsifier and the base of the dressing, so for the best flavor, be sure to use good-quality olive oil.
- Fresh lemon juice – Adds bold citrus flavor and brightens up every taste in the finished dish.
- Red wine vinegar – The acidity helps balance the olive oil while adding a robust, slightly sweet flavor. You can also use white wine vinegar, white balsamic vinegar, or apple cider vinegar here.
- Dijon mustard – It adds a sharp, slightly tangy taste and helps create a thicker, creamier vinaigrette.
- Herbs – You’ll need ½ teaspoon of dried oregano and dried basil, OR 1 tablespoon each of fresh, plus extra fresh basil for garnishing.
- Spices – Onion powder and garlic powder enhance the depth of flavor with aromatic, deeply savory notes.
- Salt and pepper – Preferably coarse salt and fresh cracked pepper to help balance flavors.
How to make risoni AKA orzo salad
Step 1: Cook the risoni. Cook the orzo “al dente” according to the package directions. Then, drain the orzo in a colander, rinse with cold water, and drain again. Add the orzo to a large bowl, and set it aside.
Step 2: Make vinaigrette. Whisk the olive oil, fresh lemon juice, vinegar, mustard, herbs, and spices in a small bowl or glass measuring cup.
Step 3: Toss pasta salad. Add the chopped artichoke, tomato, onion, bell pepper, and feta cheese to the bowl of orzo. Drizzle the dressing over the top and toss to incorporate.
Step 4: Garnish and serve. Garnish with basil, and serve immediately (or keep it refrigerated in a covered container until you’re ready to eat).
Recipe tips
- Don’t overcook the orzo. Risoni is best cooked al dente, so don’t forget to taste a piece before draining the pasta pot. I find boiling orzo for 9 minutes results in the perfect tender yet firm doneness for pasta salad.
- Make extra dressing. Consider doubling the lemon vinaigrette recipe, so you can use half for this pasta salad and refrigerate the remaining in the mason jar for 4-5 days for other uses.
- Chill before serving. You can serve this pasta salad immediately, but it’s best served slightly chilled, so I highly recommend placing it in the fridge for at least 30 minutes before serving. This also gives the flavors more time to meld and mingle.
Variations
I encourage you to experiment with the following mix-ins and put your own spin on this refreshing orzo salad:
- Lemon zest. Before juicing the lemon, remove the zest, and add it to the vinaigrette to intensify the sweet-tart lemony flavor. You can also sprinkle some on top of the pasta salad as a garnish before serving.
- Extra veggies. You can’t go wrong adding veggies like baby kale, spinach, cucumbers, and black/green olives, along with the artichoke, bell pepper, onion, and tomato.
- Nuts and seeds. Try tossing in a handful of toasted pine nuts, pecans, pepitas, or shelled sunflower seeds for some crunch.
Proteins to serve with risoni salad
This lemon orzo salad with feta is the perfect satisfying side dish to complement the rich, smoky flavors of the following grilled/smoked proteins:
- Grilled Chicken Kebabs
- Grilled Salmon in Foil Packets
- Grilled Halibut
- Grilled Sea Bass
- Grilled Top Sirloin
- Grilled Flat Iron Steak
- Grilled Pork Tenderloin
- Grilled Steak Tips
- Bacon-Wrapped Smoked Shrimp
- Smoked Beef Brisket
Storing
You can store leftover orzo pasta salad in a sealed container in the refrigerator for up to five days. However, it’s always better on the second day once the flavors have mingled.
FAQ
No, there is no difference between “orzo” and “risoni,” and the terms are often used interchangeably. The name “orzo” is commonly used in the United States and other English-speaking countries, whereas “risoni” is the Italian term for the same type of small, oval-shaped pasta.
No. This orzo pasta salad recipe is not gluten-free because regular orzo is made from durum wheat semolina.
You can make a gluten-free version by swapping regular orzo pasta with gluten-free orzo. Alternatively, you can omit the orzo pasta altogether and replace it with another type of short, gluten-free pasta shape, arborio rice or quinoa.
More must-try summer salad recipes
- Summer Zucchini Salad
- Black Bean & Corn Mojo Salad
- Red Skin Potato Salad
- Summer Dragon Fruit Salad
- Cuban Avocado Salad
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Summer Risoni Salad
Ingredients
- 8 oz orzo pasta
- 14 oz can artichoke hearts chopped
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp dried basil or 1 tbsp fresh chopped basil (and extra for garnish)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bell pepper finely chopped
- 1/2 cup grape tomatoes halved
- 1/2 sweet Vidalia onion finely chopped
- 2 oz feta cheese
Instructions
- Cook the orzo pasta according to package directions. I usually do 9 minutes for al dente.
- Drain the pasta in a colander, rinse with cold water until completely cool and drain again.
- Pour drained pasta into a large bowl and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, herbs and spices.
- Add chopped artichokes, tomatoes, onion, bell pepper and feta cheese to the orzo. Pour the dressing over the salad and toss to combine. Garnish with fresh chopped basil, if desired.
- Serve immediately or refrigerate in a sealed container until ready to eat.
Notes
- Don’t overcook the orzo. Risoni is best cooked al dente, so don’t forget to taste a piece before draining the pasta pot. I find boiling orzo for 9 minutes results in the perfect tender yet firm doneness for pasta salad.
- Make extra dressing. Consider doubling the lemon vinaigrette recipe, so you can use half for this pasta salad and refrigerate the remaining in the mason jar for 4-5 days for other uses.
- Chill before serving. You can serve this pasta salad immediately, but it’s best served slightly chilled, so I highly recommend placing it in the fridge for at least 30 minutes before serving. This also gives the flavors more time to meld and mingle.
Nutrition
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