Pesto Risoni Salad
Pesto Risoni Salad
Ingredients
- 1 cup dry risoni/orzo pasta
- 220 g cherry bocconcini
- 1 jar traditional pesto, ~220 ml
- 15 g pine nuts, lightly toasted or fresh
- 1 can chickpeas, drained
- 1 tablespoon harissa spice mix, or paprika
- 1/2 tablespoon onion powder
- 1 pinch salt
- 1 cup cherry tomatoes, halved
- 2 cups rocket, or a small bag
- 50 g sundried tomatoes, oil removed
- salt, to taste
- pepper, to taste
Instructions
- 1
Prepare the chickpeas: Open 1 can of chickpeas. Drain the chickpeas thoroughly. Add 1 tablespoon harissa spice mix (or paprika), 1/2 tablespoon onion powder, and a pinch of salt directly into the drained chickpea can. Close the can and shake it vigorously to coat the chickpeas evenly with the spices. Pour the seasoned chickpeas into an air fryer basket. Air fry the chickpeas at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through, until crispy.
⏱️ 15 min•🌡️ 190
- 2
Cook the pasta: While the chickpeas are air frying, cook 1 cup dry risoni/orzo pasta according to package instructions in a pot of salted boiling water until al dente. Once cooked, drain the risoni/orzo pasta using a slotted spoon or colander.
⏱️ 10 min
- 3
Combine ingredients: In a large mixing bowl, add the cooked and drained risoni/orzo pasta. Then add the 1 cup cherry tomatoes (halved), 220g cherry bocconcini, 50g sundried tomatoes (with oil removed), 2 cups rocket, the air-fried chickpeas, and 15g pine nuts (lightly toasted or fresh).
⏱️ 5 min
- 4
Add pesto and season: Pour 1 jar traditional pesto (~220ml) over all the ingredients in the bowl. Add salt and pepper to taste.
⏱️ 2 min
- 5
Mix the salad: Using a large spoon or tongs, thoroughly mix all the ingredients in the bowl until they are well combined and evenly coated with the pesto.
⏱️ 3 min
- 6
Portion and serve: The salad is now ready. Portion the mixed pesto risoni salad into individual meal prep containers for later consumption or serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Risoni Salad
- 1 cup dry risoni/orzo pasta
- 220 g cherry bocconcini
- 1 jar traditional pesto, ~220 ml
- 15 g pine nuts, lightly toasted or fresh
- 1 can chickpeas, drained
- 1 tablespoon harissa spice mix, or paprika
- 1/2 tablespoon onion powder
- 1 pinch salt
- 1 cup cherry tomatoes, halved
- 2 cups rocket, or a small bag
- 50 g sundried tomatoes, oil removed
- salt, to taste
- pepper, to taste
Instructions
- 1
Prepare the chickpeas: Open 1 can of chickpeas. Drain the chickpeas thoroughly. Add 1 tablespoon harissa spice mix (or paprika), 1/2 tablespoon onion powder, and a pinch of salt directly into the drained chickpea can. Close the can and shake it vigorously to coat the chickpeas evenly with the spices. Pour the seasoned chickpeas into an air fryer basket. Air fry the chickpeas at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through, until crispy.
⏱️ 15 min•🌡️ 190 - 2
Cook the pasta: While the chickpeas are air frying, cook 1 cup dry risoni/orzo pasta according to package instructions in a pot of salted boiling water until al dente. Once cooked, drain the risoni/orzo pasta using a slotted spoon or colander.
⏱️ 10 min - 3
Combine ingredients: In a large mixing bowl, add the cooked and drained risoni/orzo pasta. Then add the 1 cup cherry tomatoes (halved), 220g cherry bocconcini, 50g sundried tomatoes (with oil removed), 2 cups rocket, the air-fried chickpeas, and 15g pine nuts (lightly toasted or fresh).
⏱️ 5 min - 4
Add pesto and season: Pour 1 jar traditional pesto (~220ml) over all the ingredients in the bowl. Add salt and pepper to taste.
⏱️ 2 min - 5
Mix the salad: Using a large spoon or tongs, thoroughly mix all the ingredients in the bowl until they are well combined and evenly coated with the pesto.
⏱️ 3 min - 6
Portion and serve: The salad is now ready. Portion the mixed pesto risoni salad into individual meal prep containers for later consumption or serve immediately.
⏱️ 5 min