Orzo with Sun-Dried Tomatoes and Kalamata Olives by Karli Shanklin

Orzo with Sun-Dried Tomatoes and Kalamata Olives

Recipe by
Published 22nd Jul 2021

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.

Orzo with Sun-Dried Tomatoes and Kalamata Olives 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

Orzo with Sun-Dried Tomatoes and Kalamata Olives Cook Instructions

Prep10m
Cook15m
Ready In25m
Servings2 servings
  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.

Orzo with Sun-Dried Tomatoes and Kalamata Olives Nutritions

  • Calories: 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
  • Sodium: 1618.1 mg
  • Sugar: 8 g

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