Lola's Ethereal Orzo

Lola's Ethereal Orzo

Peach822 8

"This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold."

Ingredients 20 m {{adjustedServings}} servings 218 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Tips & Tricks
Brooklyn Girl's Penne Arrabbiata

See how to make breaded chicken cutlets in a rich tomato sauce.

Pasta and Garlic

Watch how to make this deliciously simple dish.

Rate recipe

Your rating


Reviews 8

  1. 8 Ratings


With so much going on here given the artichokes, roasted red peppers, kalamata olives and Parmesan cheese, I really expected this to be bursting with flavor, particularly since I also added garlic, olive oil, and some Tuscan seasoning when I noticed the recipe was missing seasoning of any kind. We both found this tasting too strongly of artichokes and little else.

Julie Fegler

This was good and my family enjoyed it. One change I would make is to use marinated artichokes rather than the water packed ones. I assumed water packed when I looked over the recipe, but I think it needs the flavor of the marinated artichokes. I'd also reserve some of the oil and possibly use more of that to add flavor.

Chelsey Wolnowski

Pretty good recipe. I followed the advice of some of the other reviewers and used marinaded atrichike hearts ( a must, I think!) I also added lots of garlic, a little lemon juice, some EVOO, and some diced up red pepper, as well as a little blanched zuccini. It's a good basic idea, it just needed some tweeking. :)