How To Make Easy Mediterranean Orzo Salad
This orzo salad recipe is a great mix of Mediterranean flavors – earthy, savory, with just the right umami from the nuts, cheese, and herbs.
Preparation: 10 minutes
Cooking: 15 minutes
Chilling Time: 30 minutes
Total: 55 minutes
Serves:
Ingredients
- ½cuporzo pasta,uncooked
- 1½tsplemon-infused olive oil
- ¼cupsliced black olives
- ¼cupmarinated artichoke hearts,drained and chopped
- ¼cupcanned chickpeas
- ¼cuproasted red peppers,drained and chopped
- 2tbsptoasted pine nuts
- 2tbspricotta salata cheese,crumbled or shaved
Instructions
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Bring a large pot of lightly salted water to a boil.
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Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
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Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and Ricotta Salata.
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Toss to combine. Refrigerate to chill and allow flavors to build.
Nutrition
- Calories: 799.43kcal
- Fat: 53.94g
- Saturated Fat: 4.39g
- Trans Fat: 3.12g
- Monounsaturated Fat: 14.38g
- Polyunsaturated Fat: 5.28g
- Carbohydrates: 78.47g
- Fiber: 26.15g
- Sugar: 11.11g
- Protein: 25.30g
- Cholesterol: 7.82mg
- Sodium: 2662.59mg
- Calcium: 269.64mg
- Potassium: 640.75mg
- Iron: 19.34mg
- Vitamin A: 247.94µg
- Vitamin C: 232.33mg
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