Mediterranean Risoni Salad

A bright, pesto-coated risoni pasta salad loaded with cherry tomatoes, Kalamata olives, basil, red onion, and baby mozzarella.

Ingredients

• 500 g cooked risoni
• 1 jar basil pesto
• 1 bunch fresh basil, torn
• 1 jar Kalamata olives, drained
• 1 punnet cherry tomatoes, halved
• 1 red onion, finely diced
• 1 jar baby mozzarella balls, drained

Method

• 1

  Step 1: Dress the risoni

  Add the cooked risoni to a large mixing bowl and stir in the basil pesto until evenly coated.

• 2

  Step 2: Add the vegetables and olives

  Add the torn basil, drained Kalamata olives, halved cherry tomatoes, and diced red onion, then toss until well combined.

• 3

  Step 3: Fold in the mozzarella

  Add the drained baby mozzarella balls and gently mix to avoid breaking them up.

• 4

  Step 4: Chill to meld flavors

  Cover and refrigerate overnight (or at least several hours) for the best flavor.

• 5

  Step 5: Temper before serving

  Remove the salad from the fridge and let it sit at room temperature for about 30 minutes.

• 6

  Step 6: Toss and serve

  Toss well just before serving, adjusting the mix so the pesto is evenly distributed.

Tips

• If the salad looks a bit dry after chilling, toss again thoroughly; pesto often thickens in the fridge.
• For a milder onion bite, rinse the diced red onion under cold water and drain well before adding.
• Storage: Keep covered and refrigerated for up to 3 days; stir before serving.

Nutrition (per serving, estimate)