Go Back
–+ servings
Risoni Salad (orzo salad) with tomatoes, arugula and mozzarella served in a white bowl.

Mediterranean Risoni Salad

Italian-inspired risoni pasta salad with tomatoes, sun-dried tomatoes, arugula, fresh mozzarella, and pine nuts.
5 from 2 votes
Print Pin
Total Time: 40 minutes
Servings: 4

Ingredients

Salad

  • 1.5 cups risoni also: orzo, kritharaki
  • 1.5 cups cherry tomatoes
  • 1.5 oz sun-dried tomatoes in oil
  • 9 oz fresh mozzarella
  • 3.5 oz arugula
  • basil
  • 0.5 cups pine nuts
  • salt, black pepper

Dressing

  • 2 tbsp olive oil
  • 3 tbsp oil from sun-dries tomatoes
  • 1 tsp balsamic vinegar
  • 1 tsp honey
  • 2 tbsp water
  • 1 garlic clove

Instructions

  • Cook pasta as per package instructions and set aside to allow for cooling.
    In the meantime, prepare the rest of your ingredients for further processing: 
  • Carefully roast pine nuts and set aside until completely cooled.
  • Rinse cherry tomatoes and cut into halves. Sightly drain sun-dried tomatoes and dice into small pieces. Cut fresh mozzarella into bite-sized pieces as well. Rinse and clean arugula and, if necessary, chop into smaller pieces. Tear basil by hand into small pieces.
  • Using a container, combine oil, vinegar, water, and honey. Mince garlic, add to container, and mix all ingredients well.
  • Add cooled pasta and remaining ingredients (except for pine nuts) to a large bowl, and season well with salt and pepper. Drizzle dressing over mixture and combine well.
  • After that, sprinkle pine nuts over your dish.
  • Let salad marinate for a bit to allow flavors to fully develop before serving.

Notes

All serving sizes listed herein are entrée portions. Used as a side dish, the recipe will yield more servings.
Please see my blog post for additional tips on individual ingredients, further ideas, and suggestions as well as frequently asked questions.

Nutrition

Calories: 638kcal
Did you make this recipe?Please leave a rating and a comment below - I'd really appreciate that - thanks!