- 3 cups dry risoni – cooked to package directions (I used Trader Joe’s gluten free, chickpea and red lentil risoni. Orzo or even a macaroni would work too!)
- 2 cups sliced genoa salami
- 2 cups cherry tomatoes
- 2 bunches green onions
- 8 oz. feta
- 2 chicken bouillon cubes
- 2 Tbsp. tahini
- juice of two lemons
- 2 tsp. Cavender’s seasoning
- 3/4 – 1 cup olive oil
Cook risoni to package directions. I added a couple chicken bouillon cubes for depth of flavor. Allow the risoni to cool to room temperature before adding the remaining ingredients.
Slice cherry tomatoes in half, dice the green onions, and cut genoa salami into smaller pieces. Once the risoni is cooled, add these ingredients, plus the crumbled feta.
Combine two tablespoons of tahini, the juice of two lemons, 2 teaspoons of Cavender’s seasoning, and whisk in olive oil until it reaches a dressing consistency. Tahini can be quite strong, so make sure you have the right flavor preference before adding it to the risoni mixture.
Pour tahini dressing over all ingredients and combine. Serve cold.
Wine Pairing Suggestion
Apothic White Winemaker’s Blend
***Serves 6-8 – This would be a great side dish, but is also perfect for meal prep. We will get at least 6 meals out of this.