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🍽️ Fresh Risoni Salad with Feta

651 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls parsley
• 2 bell peppers (red and yellow)
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 500 g orzo pasta (also known as orzo)
• salt
• 0.5 lemon (zest and juice)
• chili flakes
• pepper (from the mill)
• 200 g feta

Instructions

1. 1. Rinse the parsley under running water.
2. 2. Shake the parsley dry.
3. 3. Cut the parsley leaves into fine strips.
4. 4. Wash the two bell peppers thoroughly.
5. 5. Remove the core and seeds from the bell peppers.
6. 6. Cut the bell peppers into thin strips.
7. 7. Peel the shallot.
8. 8. Peel the garlic clove.
9. 9. Finely chop the shallot and the garlic.
10. 10. Heat the oil in a pan.
11. 11. Add the chopped shallot and garlic to the hot pan.
12. 12. Sauté the vegetables over medium heat for a short time until fragrant.
13. 13. Add the pepper strips to the pan.
14. 14. Cook the peppers over low heat for 4 to 7 minutes until soft.
15. 15. Cook the risoni pasta in salted water al dente (firm to the bite).
16. 16. Drain the pasta.
17. 17. Mix the drained pasta with the sautéed pepper strips.
18. 18. Grate the lemon zest.
19. 19. Squeeze the lemon juice.
20. 20. Add the lemon zest and lemon juice to the noodle-pepper mixture.
21. 21. Season the mixture with chili.
22. 22. Add fresh pepper.
23. 23. Salt the mixture to taste.
24. 24. Cut the feta into small cubes.
25. 25. Sprinkle the feta cubes over the noodle mixture.
26. 26. Add the cut parsley strips.
27. 27. Mix everything well together.
28. 28. Taste the salad and adjust with a bit more pepper.
29. 29. Serve the salad immediately.

Nutrition per serving

• kcal: 651
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 93 g