4 servingsPrep Time
1 1/2 cubes: chicken bouillon
1/4 pound: uncooked orzo pasta
3 ounces: roasted red peppers, drained and chopped
6: kalamata olives, pitted and chopped
7 ounces: artichoke hearts, drained and chopped
1/2 cup: grated Parmesan cheese
Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Calories: 218 kcal
Carbohydrates: 29.7 g
Cholesterol: 11 mg
Fat: 5.9 g
Fiber: 3.2 g
Protein: 11.3 g
Sodium: 1090 mg