Name: Easy Mediterranean Orzo Salad
Ingredients: 0.5 cup uncooked orzo pasta; 1.5 teaspoons lemon-infused olive oil; 0.25 cup sliced black olives; 0.25 cup marinated artichoke hearts, drained and chopped; 0.25 cup canned chickpeas; 0.25 cup roasted red peppers, drained and chopped; 2 tablespoons toasted pine nuts; 2 tablespoons ricotta salata cheese, crumbled or shaved

Ingredients

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

Steps

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.