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
Preparation
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.
