Orzo with Sun-Dried Tomatoes and Kalamata Olives

Orzo with Sun-Dried Tomatoes and Kalamata Olives

by Brennan Owens 1 year ago
4.8 (9)
15 minutes
828.1 kcal
65.2 g carbs
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Description

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.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 2 servings
calories: 828.1 kcal
carbohydrates: 65.2 g
protein: 30.4 g
saturated fat: 13.4 g
cholesterol: 37.6 mg
sodium: 1618.1 mg
fiber: 5.8 g
sugar: 8 g