Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 183
- Carbohydrate: 25g
- Fat: 7g
- Fiber: 2g
- Protein: 6g
- Sugar: 2g
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