Risoni Salad With Cucumber And Tomato Recipe

Recipe By Slurrp

This refreshing risoni salad with cucumber and tomato is a perfect side dish or light lunch option. Risoni, also known as orzo, is cooked until tender and then tossed with crunchy cucumbers, juicy tomatoes, and a tangy dressing. The combination of flavors and textures makes this salad a crowd-pleaser. Serve it chilled for a refreshing summer salad or enjoy it as a light meal any time of the year.

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22minstotal
10minsPrep
12minsCook
22m.total
10m.Prep
12m.Cook
Risoni Salad With Cucumber And Tomato
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Ingredients for Risoni Salad With Cucumber And Tomato Recipe

  • 1/2 cup Risoni
  • 1/2 Cucumber, Diced
  • 1/2 cup Cherry Tomatoes, Halved
  • 0.13 cup Chopped Fresh Parsley
  • 1.50 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/2 Clove Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
329
calories per serving
< 1 g Fat3 g Protein75 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    75g
  • Fiber
    3g

MacroNutrients

  • Carbs
    75g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    < 1mg
  • Vitamin A
    39mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    70mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    70mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp