Mediterranean Orzo Salad

FROM CYNDI'S KITCHEN CUPBOARD

Mediterranean Orzo Salad
Serves 4

This recipe is a result of my recent visit to Rome to see the Sistine Chapel.  I love all things Italy, especially the food!  So here’s my take on a cold salad full of Mediterranean goodness.  Easy to double for a larger group.  Also, I learned about ricotta salata cheese while in Rome and wanted to try it in this recipe.  We usually experience Ricotta in the States as a smooth, wet cheese.  But this version is pressed and aged longer, resulting in a firm, salty, and crumbly cheese.  It’s available at Whole Foods and Trader Joe’s.  If you want, you can substitute Feta cheese.  Hope you enjoy it. 

 Ingredients:

• ½ cup uncooked orzo pasta
• 1½ teaspoons lemon-infused olive oil (well worth the hunt)
• ¼ cup sliced olives
• ½ cup halved red or yellow cherry tomatoes
• ¼ cup marinated artichoke hearts, drained and chopped
• ¼ cup canned chickpeas
• ¼ cup roasted red peppers, drained and chopped
• 2 tablespoons of toasted pine nuts
• 2 tablespoons of ricotta salata cheese, crumbled
• 1 tablespoon minced parsley
• Salt and pepper to taste.

Directions:

1. Bring a large pot of lightly salted water to a boil.  Many of the ingredients are salty, so don’t put too much in the water.
2. Cook orzo in boiling water, stirring occasionally until tender yet firm to the bite – about 11 minutes.  Drain well.
3. Toss orzo with lemon-infused olive oil.  Add remaining ingredients and toss to combine.  Refrigerate to chill and allow flavors to meld for a better salad.