Mediterranean Risoni Pasta Salad

A fresh, vegetable-rich Mediterranean risoni salad made with baby spinach, cucumber, tomato, red capsicum, olives, feta, and sun-dried tomatoes, tossed through a light lemon dressing that coats every piece beautifully. It is vibrant, generous, and full of flavour, making it perfect for entertaining, meal prep, or serving alongside grilled and slow-cooked meats.

This is the kind of salad that proves simple ingredients do not need much to shine. It is loaded with vegetables, herbs, olives, feta, and sun-dried tomatoes, so the dressing does not need to be heavy to do its job. Once the hot risoni is tossed straight through the bowl, everything comes together in a glossy, flavourful way that feels balanced rather than overdressed.

It is fresh, colourful, and substantial enough to hold its own on the table. The slightly crushed olives help carry their flavour through the whole dish, while the oil from the sun-dried tomatoes adds richness in the most natural way. It is exactly the sort of recipe I love most, easy, generous, and made for sharing.

Prep: 20 min · Cook: 10 min · Serves: 6 · Cuisine: Italian · Category: Dinner

Ingredients

Salad

• 500 g Barilla Risoni No. 26
• 1 x 120 g bag baby spinach, chopped
• 1 ½ cups cherry tomatoes, halved
• 1 large Lebanese cucumber, diced
• 1 red capsicum, finely diced
• 1 whole red onion, finely chopped
• ¾ cup Kalamata olives
• ½ cup feta, crumbled
• ¼ cup sun-dried tomatoes, chopped, plus their oil
• ¼ cup fresh parsley, chopped

Dressing

• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• 1 tsp Italian herbs
• Salt and freshly cracked black pepper, to taste

Method

1. Bring a large pot of salted water to the boil. Cook the risoni until just al dente. Drain well, but do not rinse.
2. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, Italian herbs, salt, and freshly cracked black pepper.
3. Add the hot drained risoni straight into the dressing and toss well. This helps emulsify the dressing and coat every piece of pasta with flavour.
4. Halve the olives, then lightly crush half of them as you cut. This helps release more flavour through the salad. Chop the sun-dried tomatoes and add any of their oil into the bowl as well.
5. Add the baby spinach, cherry tomatoes, cucumber, capsicum, red onion, olives, sun-dried tomatoes, and parsley to the bowl. Toss everything together until evenly combined.
6. Fold through most of the feta, reserving a little for the top if desired. Taste and adjust seasoning if needed.
7. Serve straight away slightly warm, at room temperature, or refrigerate until needed.

Notes

This is a vegetable-heavy salad, which is why the dressing, though simple, is the perfect balance once everything is tossed together.

Adding the hot risoni straight to the dressing helps every piece absorb flavour.

Slightly crushing some of the olives helps carry their briny flavour across the whole dish.

The oil from the sun-dried tomatoes adds extra richness and depth, so do not waste it.

This salad pairs beautifully with smoked brisket, grilled chicken, lamb, or roast vegetables.

Leftovers keep well in the fridge for up to 2 days.

The Grace Table Tip

Adding the hot risoni straight to the dressing helps every piece absorb flavour.