Orzo with Sun-Dried Tomatoes and Kalamata Olives

Orzo with Sun-Dried Tomatoes and Kalamata Olives
  • 2/3 cup orzo pasta
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

04/17/2018
Orzo with Sun-Dried Tomatoes and Kalamata Olives, recipe PT15M PT1H 5 455 calories

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