HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Cherry Tomato & Pesto Risoni Salad With Fetta & Almonds
Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds

Chorizo, Cherry Tomato & Pesto Risoni Salad with Fetta & Almonds

Quick Prep | Ready in 15 | Serves 2

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Risoni - the clever pasta that looks like rice - is the ideal ingredient in this quick 15 minute lunchtime salad. With chorizo and cherry tomatoes, this bowl of goodness gets the welcome addition of creamy fetta and pesto to really raise the flavour stakes.

Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet



1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

1 punnet

cherry tomatoes

1 sachet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

1 packet

fetta cubes


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)

Not included in your delivery

Olive Oil

1.5 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3354 kJ
Fat51.3 g
of which saturates14.7 g
Carbohydrate40.1 g
of which sugars6.6 g
Protein41.6 g
Sodium1920 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Boil the kettle. Add 1 1/2 cups boiling water to a medium saucepan. Add the risoni and cook until ‘al dente’, 7-8 minutes. Drain any remaining water, return to the pan and drizzle with a little olive oil to prevent sticking.


While the risoni is cooking, roughly chop the mild chorizo. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chorizo, tossing, until golden, 4-6 minutes.


While the chorizo is cooking, halve the cherry tomatoes. Add the cherry tomatoes, red pesto, chorizo and baby spinach leaves to the cooked risoni. Stir to combine.


Divide the pesto risoni salad between two microwavable containers. Crumble with the fetta cubes and sprinkle with the roasted almonds. Season to taste and refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes.