| Prep: 20 mins | Cook: 11 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 18g | 4g | 41g |
| sugars | fibre | protein | salt |
| 7g | 4g | 12g | 1.23g |
Why I Love Swedish Risoni Salad with Sun-Dried Tomatoes and Olives
On any given day, one might find themselves yearning for something unique, something with a bit of an international flair that breathes an air of culinary adventure into their routine. Today, I have that something. Allow me to introduce you to a Swedish delight: the Risoni Salad with Sun-Dried Tomatoes and Olives.
A Dish that Shares my Love for International Fusion
As a committed food enthusiast and a New Yorker, I find the concept of fusion irresistible – the promises of diversity and novelty, the blending of cultures – akin to the city’s own vibrant culinary scene. This recipe satisfies this craving, drawing on its Swedish roots and basking in the richness of sun-dried tomatoes & olives, ingredients widely loved in Mediterranean cuisine.
Think about the twang of tomatoes, the bitterness of olives, and the sharpness of parmesan cheese. It’s a dish laden with unexpected notes and harmonious contrasts, striking a balance between audacity and familiarity. It tells a story, much like stage productions I partake in, weaving seemingly disparate elements into a picture of cohesion and intrigue.
Inspiration for this Recipe
My passion for exploring unique culinary combinations led me to this dish. And, in all honesty, who could resist the tantalizing savoury sensation this Risoni Salad with Sun-Dried Tomatoes and Olives radiates?
For an educational and culinary joyride, do delve into some of the culinary explorations by Magnus Nilsson, a Swedish chef who has forever changed the way we perceive Nordic cuisine. While this dish might not be directly inspired by him, his work indeed paves the way for enthusiasts like myself to experiment with and appreciate Scandinavian food culture.
I hope you enjoy this Risoni Salad with Sun-Dried Tomatoes and Olives as much as I did creating and indulging in it. It’s a testament to how stepping out of our comfort zone can lead to unexpectedly delightful discoveries. There’s romance in exploration, and this recipe, with all its charm, is a love letter to that sentiment.
What You’ll Need
- 2 cups Risoni (Orzo pasta)
- 2 cups Sun-Dried Tomatoes in oil, drained and chopped
- 1 cup Black Olives, pitted and sliced
- 1 cup Kalamata Olives, pitted and sliced
- 1 cup Parmesan Cheese, freshly grated
- 2 Green Onions, thinly sliced
- 1 Lemon, juice and zest for dressing
- 1/4 cup Extra Virgin Olive Oil, for dressing
- 2 cloves of Garlic, minced
- Salt and Pepper to taste
- 1/2 cup Fresh Parsley, chopped
- 1/2 cup Fresh Basil, chopped
Method
Step One
Start by boiling a large pot of salted water. Once the water is boiling, add in the risoni (orzo pasta) and cook it according to the package instructions until it’s al dente. While your pasta is cooking, you can start prepping your other ingredients.
Step Two
Drain the oil from the sun-dried tomatoes and chop them into bite-sized pieces. Next, pit and slice both the black and Kalamata olives.
Step Three
With your pasta cooked and drained, and your tomatoes and olives prepared, transfer these ingredients to a large mixing bowl. Stir to evenly distribute the ingredients.
Step Four
It’s time to make your dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, and minced garlic. Whisk everything together until it’s well combined. Taste your dressing and add salt and pepper as needed.
Step Five
Pour your freshly prepared dressing over the pasta, tomatoes, and olives in the large mixing bowl. Stir well to ensure every bite will be flavorful.
Step Six
Add your freshly grated parmesan cheese to the salad and stir well. Follow this with the thinly sliced green onions, chopped fresh parsley, and chopped fresh basil.
Step Seven
Give everything a good stir, making sure all the ingredients are evenly distributed throughout the salad. For best flavor, let your salad rest for at least an hour before serving to allow the flavors to meld together.
