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.

1
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

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

Directions

  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.

  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.

Nutrition Facts (per serving)

183 Calories
7g Fat
25g Carbs
6g Protein
Nutrition Facts
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
Vitamin C 10mg 50%
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.

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