Recipe of the Week

Persian Feta and Riso Pasta Salad

This is one of our favorite recipes for a summer cook out, or as part of a pot luck dinner. The only “cooking” is boiling the water for the Riso. The star of this dish is the incredibly flavorful, rich and smooth Persian Feta from Yarra Valley Australia and while perfect for this Pasta Salad it can be enjoyed just as easily simply spread on crusty baguette.


Ingredients:

• 1 Can Yarra Valley Persian Feta   ***
• 1 Box De Cecco Riso Pasta    ***
• 1 Box Cherry Tomatoes (halved, quartered if large)
• Fresh Basil Roughly chopped.
• Salt     ***
• Pepper   ***

 *** In stock at The Wine and Cheese Place

-Add Riso to salted boiling water cook for 11 minutes.

-Once the Riso is boiled, rise with cool water to bring to room temperature, place in a bowl, add Persian Feta and some of the oil from the can. Mix to incorporate feta and riso.

-Add Tomatoes, Basil, Salt and Pepper to taste mix and serve.