You are cooking: Mediterranean Risoni Salad
calculating... June 4, 2021

Mediterranean Risoni Salad

  • 2 people
  • 10mins
  • 30mins


  1. Cook Risoni in salted water for 8-9 minutes or until tender. Rinse under cold water and lightly coat with olive oil. Stir through to prevent sticking.
  2. Drain the Fremantle Octopus jar in a bowl and set it aside.
  3. Roughly Chop Sun-dried Tomatoes, Kalamata Olives, Capers, Red Onion and add it all to the bowl. Toss until mixed well.
  4. Add cooked Risoni, Olive Oil, and White Wine Vinegar to the bowl. Toss again to mix well.
  5. If possible, let the pasta salad wait for at least 30 minutes to help them marry the flavors.
  6. Make sure to give it a final stir before serving.


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  • 250g Marinated Fremantle Octopus
  • 110g Risoni
  • 50 g Red (Spanish) Onion
  • 45g Sun-dried Tomatoes
  • 45g Kalamata Olives
  • 5g Capers
  • Olive Oil
  • White Wine Vinegar

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