Greek Risoni Salad

First salad of the week,

500g box risoni
25 olives
1 jar grilled red capsicum, drained and sliced
5 lebanese or baby cucumbers, sliced
150g baby spinach leaves
1 large red onion, thinly sliced
300g cherry tomatoes, quartered
300g marinated feta, drained and crumbled

1/3 cup mild extra virgin olive oil
3 teaspoons dried oregano
2 teaspoons crushed garlic
3 to 4 tablespoons fresh lemon juice
1 teaspoon lemon zest
Ground black pepper and salt to taste.

Cook the risoni according to the packet instructions, it should be al dente, not overly soft.
Once cooked, drain and rinse under cold water then separate with a fork and leave to drain.
In a large bowl or tray, mix the other salad ingredients together, then add the cooled risoni and mix with clean hands until everything is evenly mixed.
Pour over the dressing, mix again with your clean hands and serve.

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