Orzo with Sun-Dried Tomatoes and Kalamata Olives

Orzo with Sun-Dried Tomatoes and Kalamata Olives

Pyrografika 0

"A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later."


25 m {{adjustedServings}} servings 828 cals
Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 828 kcal
  • 41%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1618 mg
  • 65%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


  • Cook's Notes:
  • Plum tomatoes can be used in place of sundried tomatoes.
  • Use any black olives you wish in place of Kalamatas.
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  1. 7 Ratings


Delicious! I made this to serve cold for lunch today, and it really hit the spot. I used homemade pesto and black olives in place of the kalamata b/c I didn't have any. Full of flavor! This woul...

This was excellent. Unfortunately I didn't notice that it only made two servings. I will make it again soon and double the recipe.

This was a huge hit at a friend's barbecue. Made it with homemade pesto, black olives, and romano instead of parmesan. Everyone loved it. We will definitely be making this again. This would also...