Description
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.
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
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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 4