Risoni salad

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
Uncooked Risoni - 1 cup

Diced English cucumber - 5 tbsp

Chopped deseeded tomato - 1/2 medium

Extra virgin olive oil - 1 tsp

Cubed pine apple - 4 tbsp

Shredded pomegranate - 4 tbsp

Chopped Green Bell Pepper - 2 tbsp

Finely chopped fresh Carrot - 3 tbsp

Lemon Black Pepper - 1 tsp


  • Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
  • Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
  • Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
  • Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
  • Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner.
  • After having this salad you will feel complete and filling meal for dinner.


Risoni Salad, photo 1Risoni Salad, photo 2

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