Hello there my fine Meatless Monday friends! I hope you didn’t feel too neglected in the daily slog that was the 31 days challenge. I had nary a molecule of motivation left in me to write after I got through all that, so the food fell by the wayside somewhat. Well, no more! I briefly considered giving the Meatless Monday linkup the flick, but hey. I like it, and I’m sure it will forge on, steady in its noble cause. Or something.
Now this recipe does call for risoni and I’m not sure how accessible it is if, like me, you like the pasta, but not the message of Barilla, and have chosen to avoid it. Being a bit slack means I haven’t found another brand so I can’t point you in the right direction (if you know of one, do please let me know!). Regular or brown rice works fine though, and let’s be honest, so does any other type of pasta. I just had a box of risoni to use up before we move (I’m trying to eat the entire contents of my pantry, which is unearthing such random items), and made it out of that.
I like to eat it for lunch (awesome for the lunch box, I love a good vinaigrette pasta salad the next day!) or as a dinner side with some grilled mushrooms or eggplant right off the barbecue. Yum.
So tell me – what have you been doing/cooking/eating? I missed you! I can’t wait to see what you’ve got in store for me. Feel free to link up a few if you’ve been busy this past month 🙂
Greek-Style risoni salad
Serves | 4-6 |
By author | Veggie Mama |
Ingredients
- 1 box Risoni, cooked according to packet directions
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper (be liberal with the salt!)
- 1.5 cups grape tomatoes, halved
- 1 cup baby bocconcini, halved
- 1/2 Medium red onion, chopped
- 1 Small lebanese cucumber, diced
- 1/2 cup pitted black olives, roughly chopped
- 100g feta, crumbled
- 1 Large bunch basil, torn
Directions
Step 1 | |
In a large bowl, mix the cooked risoni with the red wine vinegar, olive oil, salt and pepper. Leave to cool. This will help the risoni absorb a little bit of the dressing. | |
Step 2 | |
Add the rest of your chopped veggies in, and test for seasoning, You're likely going to need a bit more salt, and a splash of vinegar. | |
Step 3 | |
Serve on fresh rocket and spinach and a couple of extra olives, if you're anything like me. |
Shari says
I thought I’d add my vegetarian stuffed caps recipe – just in case you had any more risoni that you wanted to get rid of 🙂
Veggie Mama says
Oh thank you so much! I am so hungry right now, haha
Liz @ I Spy Plum Pie says
I loved your 31 days series, it was great! It’s also great to have Meatless Monday back though, I missed your recipes and also seeing what everyone else had been cooking!
Veggie Mama says
I know, I should have just left the link up every week! Good to see you back x
Jay - Moodie Foodie says
Hi Stacey. I too missed your 31 days series but I can SO understand the exhaustion of having to confess every day! As for what I’m eating:
Low fat satay noodles (mmmmm, satay): http://www.moodiefoodie.com.au/recipes/low-fat-satay-noodles/
Easy cheesy stuffed mushrooms (love these): http://www.moodiefoodie.com.au/recipes/easy-cheesy-stuffed-mushrooms/
Thai pea soup (oh my, so good): http://www.moodiefoodie.com.au/recipes/thai-pea-soup/
What can I say? I like to eat! Thanks for the recipe and have a fab week xo
Veggie Mama says
Thai pea soup! I must have it!
Lisa @ Greek Vegetarian says
Good to see you back Stacey. Your Confessions series was great reading and oh so funny. Loved it.
If you want real Greek risoni-type pasta, Misko is the brand. It used to be hard to find but I’ve recently seen it at our local Coles here in Melbourne. Bright pink packaging – you can’t miss it.
Veggie Mama says
THANK YOU SO MUCH! I also just saw Woolies Macro had organic risoni x
Elizabeth@thebackyardlemontree says
I enjoyed your confessions series a lot congratulations on completing the marathon. Barilla pasta does seem to have a strangle hold on our supermarkets and I find I need to go to a Greek or Italian supermarket to find other brands. This looks like it would work well as a brown rice salad too.
Veggie Mama says
Oh yes, I’ve got a recipe for that somewhere! I don’t mind that Barilla is everywhere, i just mind that they don’t like gay people.
Lisa Mckenzie says
Yum I will be making this thanking you Stacey it looks delicious xx
Stacy @ Stacy Makes Cents says
Thanks for hosting!
Robyn B | Modern Day Missus says
Oh my, I would want a break too after 31 days of blogging! Welcome back and glad Meatless Monday lives on. Robyn xx
Veggie Mama says
I need to sleeeep
Carolyn @ Champagne Cartel says
Great recipe! Love something like this that uses fresh ingredients and is super simple. I’m not a fan of pasta so might try brown rice. The rest of my family loves Barilla though. I hadn’t heard about their anti-gay message before – I’ll definitely be sharing that!
Veggie Mama says
Brown rice is excellent – I’ve got a recipe for that somewhere that is very similar to this!
Kelley @ magnetoboldtoo says
Alas, if baby bocconcini comes into this house it is destined to be eaten before the groceries are unpacked. CHEEEEESE.
Veggie Mama says
haha I did that with popcorn today x
Sarah@SnippetsandSpirits says
Nice fresh recipe, I love Risoni! Well done on 31! Hope you enjoyed the well earned rest.
Veggie Mama says
I’m trying to drag it out as long as I can, haha x
Reannon Hope says
San Remo do a risono. I use it in soups 🙂
Veggie Mama says
Bless you child, thank you!