Risoni Salad With Cucumber And Tomato Recipe

Cooking Directions

• STEP 1.Cook the risoni according to package instructions until al dente. Drain and rinse with cold water.
• STEP 2.In a large bowl, combine the cooked risoni, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
• STEP 3.In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss to combine. Adjust the seasoning if needed.
• STEP 5.Chill the salad in the refrigerator for at least 30 minutes before serving.
• STEP 6.Serve the risoni salad with cucumber and tomato chilled as a side dish or light lunch option.

Cooking Tips

• Make sure to rinse the cooked risoni with cold water to stop the cooking process and cool it down.
• For extra flavor, you can add crumbled feta cheese or sliced olives to the salad.
• Feel free to customize the dressing by adding herbs like basil or dill.
• If you prefer a warm salad, you can serve it immediately after tossing the ingredients together.

Storage and Serving

• Store any leftovers of the risoni salad in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a good toss and adjust the seasoning if needed.
• This salad is best served chilled, so make sure to keep it refrigerated until ready to serve.