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Orzo with Sun-Dried Tomatoes and Kalamata Olives

Orzo with Sun-Dried Tomatoes and Kalamata Olives

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Pyrografika

Pyrografika

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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

Directions

  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.
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Reviews

Christina
1

Christina

3/25/2014

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 would go great w/ chicken, which is what I'm planning on making with next time. A definite keeper~YUM! Thanks for sharing. :)

GRATANTER
0

GRATANTER

8/23/2014

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 be great as a hot side dish.

vivorganic
0

vivorganic

7/31/2014

This was great! Super easy and delicious! Definitely a keeper

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