This Mediterranean Risoni Salad is your new go-to for easy entertaining — a vibrant, budget-friendly dish that’s ready in minutes and perfect for warm-weather dining. Packed with fresh herbs, juicy tomatoes, fennel and briny olives, it’s an easy pasta salad recipe that delivers all the sunshine of a Mediterranean salad without the airfare. Whether you serve it warm or cold, this Risoni salad with fennel and olives makes a satisfying meat-free alternative that fits any occasion — from summer salad ideas for backyard barbecues to a picnic salad recipe that travels beautifully.
Why You’ll Love This Mediterranean Risoni Salad
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Effortless and quick. This easy pasta salad recipe comes together in less than 30 minutes with minimal prep. Boil the risoni, whisk the dressing, toss it all together — that’s dinner (or lunch) done.
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Budget-friendly brilliance. Using pantry staples like olives, pasta and herbs, this is a cost-effective way to feed a crowd without skimping on taste.
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Meat-free and satisfying. Perfect as a light main or hearty side, this Mediterranean Risoni Salad is proof that vegetarian dishes can still feel indulgent. Add halved boiled eggs for protein or keep it vegan with roasted chickpeas.
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Fresh and full of colour. With juicy tomatoes, crisp fennel, and fragrant basil, every forkful is a little bite of sunshine. It’s one of those summer salad ideas that looks just as good as it tastes.
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Perfect for entertaining. Whether it’s a picnic, BBQ or easy weeknight dinner, this picnic salad recipe is designed to travel well and can be served warm or chilled — ideal for Aussie summers.
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Make Ahead Tips & Serving Suggestions
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Prep ahead with confidence. This Mediterranean Risoni Salad is ideal for entertaining because it tastes even better the next day. Make it up to 24 hours ahead, keep it covered in the fridge, and simply toss again before serving to refresh the flavours.
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Serve it your way. Enjoy this Risoni salad with fennel and olives as a light main, a picnic side, or part of a grazing spread. It’s a versatile Mediterranean salad recipe that pairs beautifully with grilled seafood, roast chicken, or chargrilled vegetables for a completely meat-free feast.
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Travel friendly. Need a picnic salad recipe that won’t wilt on the way? This one holds up beautifully — the dressing coats the risoni just enough to keep it glossy without turning soggy.
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Warm or chilled — your choice. Serve it freshly made and warm for a cosy dinner, or chill it for a refreshing summer salad idea that’s perfect for BBQs and long lunches.
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Easy to adapt. Add crumbled feta or roasted capsicum for a salty edge, swap almonds for pine nuts, or toss through a handful of rocket for extra bite.
Mediterranean Risoni Salad
This Mediterranean Risoni Salad is fresh, colourful and perfect for easy entertaining. Packed with juicy tomatoes, briny olives, crisp fennel and plenty of herbs, it’s tossed through tender risoni for a dish that feels both light and satisfying. Serve it warm or cold as a hearty side or a simple main. It’s the kind of salad that looks as good as it tastes — ideal for long lunches or midweek dinners that need a little lift.
Ingredients
- Dressing
- ⅓ cup extra virgin olive oil
- 1 clove garlic, crushed
- 2 tsp honey
- 3 tsp Dijon mustard
- ¼ cup white wine vinegar
- Salt and pepper, to taste
- Salad
- 1 bulb (250g) fennel, trimmed and shaved (see tip) - use less if it's a big bulb
- 250g (1⅓ cups) risoni
- 1 yellow capsicum, finely chopped
- 250g punnet cherry tomatoes, halved
- ½ cup (65g) pitted marinated green olives, quartered
- 1 cup roughly chopped parsley
- 1 cup roughly chopped basil leaves
- 4 semi-firm boiled eggs, halved
- ½ cup (75g) roasted almonds, coarsely chopped
Instructions
Step 1: Make the dressing
Whisk all the dressing ingredients in a jug until combined. Season to taste with salt and pepper.
Step 2: Marinate the fennel
Combine the shaved fennel and half the dressing in a bowl. Toss well to coat and set aside while you prepare the rest.
Step 3: Cook the risoni
Bring a large saucepan of salted water to a boil and cook the risoni for about 8 minutes, or until tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl and stir through the remaining dressing.
Step 4: Assemble the salad
In a large bowl, combine the risoni, tomatoes, capsicum, olives, parsley, basil, and marinated fennel. Toss everything together so it’s well coated. Spoon into a serving dish, top with halved eggs, and scatter over the roasted almonds.
Notes
Tips and Variations
- Make it gluten-free: Swap risoni for gluten-free pasta or quinoa.
- Wholemeal swap: Wholemeal pasta shapes work beautifully for a nuttier, more robust flavour.
- Fennel finesse: Use a mandolin to finely shave the fennel. If the bulb comes with its feathery green fronds, reserve them for garnish.
- Serving suggestion: This salad is delicious served warm straight after assembling or chilled for a picnic or BBQ.
Recipe provided by Australian Eggs
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 126mgSodium: 576mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 8g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
