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!
Ingredients
- 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
Directions
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!
