Orzo with Sun-Dried Tomatoes and Kalamata Olives

Orzo with Sun-Dried Tomatoes and Kalamata Olives

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Pyrografika
Recipe by  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

Adjust Servings

Original recipe yields 2 servings

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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 (3)

Rate This Recipe
Christina
1

Christina

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. :)

daf
0

daf

Great combination of flavors, simple and quick, too! Hot or cold, this is a hit for a crowd.

Golfingcouple
0

Golfingcouple

Took this as a side dish for brats at a barbecue and it was a hit. I doubled the recipe. Hostess kept some of the leftovers, so I know she liked it too. Delicious!

More Reviews

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 828 cal
  • 41%
  • Fat
  • 51.1 g
  • 79%
  • Carbs
  • 65.2 g
  • 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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