Looking for an easy yet entertaining worthy pasta salad recipe? Elevate this Risoni Salad with the saltiness of the hot smoked salmon and the delicious flavours of crab meat.
Chop the garlic. In a small fry pan, add 2 tsp of olive oil. On medium heat, fry the garlic for 1 minute before it turns brown.
Add cooked garlic with 6 tsp of olive oil in a small mixing bowl. Let it infuse for 30 minutes.
Salad
Whilst dressing is infusing, bring a medium sized saucepan of water to boil. Add salt. Pour in 3 cups of uncooked risoni (orzo) and boil for 8 minutes or until al dente. When cooked, drain in a colander and run under cool running water to stop the cooking process. Set aside.
If hot smoked salmon comes with skin on, remove and discard. Crumble the salmon into small pieces.
If crab meat comes in large pieces, tear them into smaller pieces.
Cut the cherry tomatoes in half.
Dice the onion and fry in a small fry pan with 2 tsp of olive oil until caramelised. Set aside to cool.
Roughly chop the parsley.
Assembly
Add all the ingredients together in a large mixing bowl.
Add the garlic infused olive oil into the salad. The garlic is very strong so you can choose to only add the oil or add some of the garlic into the salad.
Season well with salt and pepper.
Notes
This salad keeps extremely well and can be kept overnight so it’s a perfect side dish to accompany a complicated main course. Remove from the fridge 30 minutes before serving so it’s at room temperature. Dress it when you’re ready to serve.
If you’re not able to get crab meat, it may be substituted with prawns or scallops. It can also just be eaten with hot smoked salmon on its own.
This is a great risoni recipe for a stand-alone meal or packed for lunch the next day.
Use gluten free risoni to make this salad coeliac friendly