Bring a large saucepan of salted water to a boil over high heat. Add the risoni and cook, stirring occasionally for about 8 minutes, or until just tender. Drain, return to the saucepan and stir through a drizzle of olive oil to stop sticking and set aside.
2
To make the dressing, in a medium bowl, whisk the vinegar, lemon juice, garlic, and oregano together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
3
In a large bowl, toss the warm risoni, spinach, tomatoes, pine nuts, and basil with the dressing. Season to taste and arrange on a serving platter.
4
To cook the salmon, preheat a chargrill pan to medium-high. Coat the salmon with olive oil and season with salt and pepper. Cook for 4 minutes, flip the salmon over grill, and for about 2 minutes.
5
To assemble salad, break the salmon into bite size pieces and arrange on top of the salad.
6
Sprinkle the feta on top and extra basil leaves.
7
*Risoni looks like large grains of rice but is a type of pasta. It’s also sometimes referred to as orzo. You’ll find it in the pasta aisle of the supermarket
