Orzo Tossed with Sun-Dried Tomatoes and Kalamata Olives
Orzo Tossed with Sun-Dried Tomatoes and Kalamata Olives balances chewy pasta with bursts of tangy tomatoes, briny olives, and herbaceous pesto, all rounded by nutty Parmesan. It’s bright yet comforting, perfect warm for a quick weeknight dinner or served at room temperature for picnics and potlucks. The flavors deepen as it rests, making it a versatile vegetarian option.
- Prep10 mins
- Cook15 mins
- Serves2
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water, stirring occasionally, until cooked through but slightly firm, about 11 minutes. Drain.
- 2
Combine the orzo pasta, tomatoes, and olives in a large bowl. Pour the pesto over the pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture and stir. Drizzle olive oil over the salad and stir to reach your preferred moisture level.
- Calories 765.5 kcal High
- Protein 26.67 g Good Source
- Carbs 91.24 g Moderate
- Total Fat 39.08 g High
- Saturated Fat 8.59 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 21.87 mg Moderate
- Sodium 1532.35 mg High
- Fiber 16.9 g Good Source
- Sugar 21.97 g High
- Added Sugar 0.0 g Low Source
- Calcium 371.44 mg Good Source
- Iron 7.77 mg Good Source
- Potassium 1942.76 mg Good Source
- Vitamin A 274.83 mcg_rae Good Source
- Vitamin C 25.89 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten