Summer Risoni Salad

A flavorful orzo pasta salad recipe made with artichoke hearts, tomatoes, bell pepper, onion, and feta cheese tossed in a simple lemon vinaigrette dressing.

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 208kcal

Author Amee

Ingredients

8 oz orzo pasta
14 oz can artichoke hearts chopped
¼ cup olive oil
2 tablespoon fresh lemon juice
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon dried basil or 1 tablespoon fresh chopped basil (and extra for garnish)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 bell pepper finely chopped
½ cup grape tomatoes halved
½ 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.

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