Ingredients
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½ cup uncooked orzo pasta
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1 ½ teaspoons lemon-infused olive oil
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¼ cup sliced black olives
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¼ cup marinated artichoke hearts, drained and chopped
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¼ cup canned chickpeas
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¼ cup roasted red peppers, drained and chopped
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2 tablespoons toasted pine nuts
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2 tablespoons ricotta salata cheese, crumbled or shaved
Directions
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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.
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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.
Nutrition Facts (per serving)
183 | Calories |
7g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 183 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 8% |
Cholesterol 4mg | 1% |
Sodium 256mg | 11% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 6g | 13% |
Vitamin C 10mg | 11% |
Calcium 43mg | 3% |
Iron 2mg | 10% |
Potassium 91mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.