Zucchini And Risoni Salad Recipe

Recipe By Slurrp

This zucchini and risoni salad is a refreshing and light dish that is perfect for summer. The combination of tender risoni pasta, crisp zucchini, and tangy lemon dressing creates a delicious and satisfying salad. The zucchini is lightly grilled to bring out its natural sweetness, while the risoni adds a hearty texture. Topped with fresh herbs and feta cheese, this salad is a great option for a healthy lunch or a side dish for a barbecue.

4.5
19 Rating -
Rate
Vegdiet
50minstotal
40minsPrep
10minsCook
50m.total
40m.Prep
10m.Cook
Zucchini And Risoni Salad
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ingredients serve

Ingredients for Zucchini And Risoni Salad Recipe

  • 1/2 cup Risoni Pasta
  • 1 Zucchini
  • 1 tablespoon Olive Oil
  • 1/2 cup Cherry Tomatoes, Halved
  • 0.13 cup Red Onion, Thinly Sliced
  • 1/4 cup Crumbled Feta Cheese
  • 1/2 Juice Lemon
  • 1 tablespoon Olive Oil
  • 1/2 Clove Garlic, Minced
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
506
calories per serving
52 g Fat3 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    1mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    3mg
  • Phosphorus
    123mg
  • Selenium
    2mcg
  • 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