A simple go-to meal when you need a vegetable hit but just can’t be assed doing much!  It’s also a great side at your next get together or picnic.

Risoni is a cool kind of pasta that’s shaped like grains of rice!  You can find it in the pasta section of your supermarket, usually up on the top shelf.

For this dish you want your vegetables nice and chunky, and they really don’t have to be neat at all.  You can also through in anything you might have that needs using up instead of or as well as what I’ve got below.  This one tends to change with the seasons so experiment and see what you can come up with!


Roast Vegetable Risoni Salad

Servings 4 people



  1. Oven to 200. Lined baking tray. Large saucepan of water.
  2. Coat the vegetables & garlic in 1 tbs of olive oil. Lay them out on a lined baking tray and bake for about 30 minutes.
  3. When the vegetables are cooked, remove them from the oven and transfer them to a large serving bowl.
  1. Bring the saucepan of water up to boil, add the risoni and stir. Leave it to boil for about 8 minutes or until tender but firm.
  2. Add the lemon juice, olive oil, pine nuts & feta to the bowl of vegetables.
  3. Drain the risoni and stir it through the bowl with the rest of the ingredients.

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