Easy Mediterranean Orzo Salad

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 183 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.