Orzo with Sun-Dried Tomatoes and Kalamata Olives recipe

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Ingredients

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Nutrition Info

828.1 calories
carbohydrate: 65.2 g
cholesterol: 37.6 mg
fat: 51.1 g
fiber: 5.8 g
protein: 30.4 g
saturatedFat: 13.4 g
servingSize: -
sodium: 1618.1 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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