Ingredients

• 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

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Instructions

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.