Easy Mediterranean Orzo Salad recipe

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Ingredients

½ cup uncooked orzo pasta
1 ½ teaspoons lemon-infused olive oil
¼ cup sliced black olives
¼ cup marinated artichoke hearts, drained and chopped
¼ cup canned chickpeas
¼ cup roasted red peppers, drained and chopped
2 tablespoons toasted pine nuts
2 tablespoons ricotta salata cheese, crumbled or shaved

Nutrition Info

183.1 calories
carbohydrate: 25 g
cholesterol: 4.2 mg
fat: 7 g
fiber: 2.3 g
protein: 6.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 255.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.

  2. Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

Recipe Yield

4 servings

Recipe Note

This salad is an incorporation of a variety of Mediterranean ingredients with a light lemon sauce to bind it all together. Feel free to substitute ingredients for a more customized salad. Due to many ingredients I've listed having a naturally salty flavor, I've refrained from the addition of salt.

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