Zucchini And Risoni Salad Recipe

Cooking Directions

• STEP 1.Cook the risoni pasta according to the package instructions. Drain and set aside.
• STEP 2.Heat a grill pan over medium heat. Slice the zucchini into thin strips and brush with olive oil. Grill the zucchini for 2-3 minutes on each side, until lightly charred and tender.
• STEP 3.In a large bowl, combine the cooked risoni, grilled zucchini, cherry tomatoes, red onion, and feta cheese.
• STEP 4.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad and toss to combine. Garnish with fresh herbs, such as basil or parsley.
• STEP 6.Serve the zucchini and risoni salad chilled or at room temperature. It can be stored in the refrigerator for up to 3 days.

Cooking Tips

• To add extra flavor, you can sprinkle some toasted pine nuts or sunflower seeds over the salad.
• If you don't have a grill pan, you can also grill the zucchini on an outdoor grill or use a stovetop grill pan.
• For a vegan version, omit the feta cheese or substitute it with vegan cheese or nutritional yeast.

Storage and Serving

• This salad is best served chilled or at room temperature.
• It can be stored in an airtight container in the refrigerator for up to 3 days.
• If making ahead, wait to add the dressing until just before serving to prevent the salad from becoming soggy.