Orzo with Sun-Dried Tomatoes and Kalamata Olives

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 828 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.