One-Pan Summer Risoni

Posted: June 30

Time: 15 minutes

Yield: 4 servings

recipe image

The One-Pan Summer Risoni has all the fresh flavors of summer in just 1 dish! It’s the perfect combo of pasta, smoked salmon, fresh sugar snap peas, crunchy asparagus, and marinated sharp feta. The One-Pan Summer Risoni is topped with a squeeze for a hit of sunshine that you won’t be able to get enough of. This pasta is hearty, savory, and delicious for any meal of the day, and with little cleanup!


• 14 ounces risoni or orzo pasta • 1 bunch asparagus, trimmed and cut into 1-inch pieces • 3/4 cup sugar snap peas • 3/4 cup Persian feta or other marinated feta, 1/3 cup of the marinating oil mixture reserved • 1/2 bunch parsley, chopped • 1 lemon, finely zested and juiced • salt, to taste • pepper, to taste • 2 smoked salmon filets, cooked and warm


Step 1

Cook the risoni or the orzo until al dente according to package directions.

Step 2

During the pasta’s final 2 minutes of cooking time, add the asparagus and sugar snap peas to the boiling water.

Step 3

Drain the pan, reserving 1/2 cup of the cooking liquid.

Step 4

Return the risoni or the orzo mixture to the pan with the reserved cooking liquid.

Step 5

Add the reserved marinating oil, the parsley, and lemon zest to the pan.

Step 6

Season the mixture to taste.

Step 7

Crumble the salmon into bite-sized pieces.

Step 8

Add the salmon pieces and the feta to the mixture, tossing to combine.

Step 9

Squeeze the lemon juice over the dish, and serve!

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