Italian Orzo Salad | Fresh Summer Delight

Bring a large pot of salted water to the boil. Add the risoni pasta and cook al dente according to the package instructions for about 8-10 minutes. Then drain, rinse briefly with cold water, and let cool in a large bowl.

While the pasta cools, prepare the fresh vegetables: Wash and halve the cherry tomatoes. Peel the red onion and cut it into thin half-rings. Halve the pitted olives or leave them whole as desired. Drain the mini mozzarella balls.

For the summery dressing, wash the organic lemon with hot water, finely grate some zest, and squeeze out the juice. Whisk the lemon juice together with the extra virgin olive oil, salt, and freshly ground black pepper in a small bowl.