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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 2 people
Calories 1270.4 kcal

Equipment

  • 1 Large Pot For boiling the orzo pasta.
  • 1 Colander To efficiently drain the cooked orzo.
  • 1 Large Mixing Bowl For combining all ingredients.
  • 1 Stirring Spoon/Utensil For cooking and mixing.

Ingredients
  

Main

  • 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

Instructions
 

  • 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.
  • 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.

Notes

To elevate this simple dish, consider lightly toasting the orzo in a dry pan before boiling for a deeper, nuttier flavor profile. Always cook orzo to al dente to prevent a mushy texture. For enhanced freshness, a squeeze of lemon juice or a handful of fresh basil leaves added at the end can brighten the entire dish. Adjust the olive oil based on your desired moisture level, especially if serving chilled, as pasta tends to absorb more liquid. This recipe is excellent as a base; a sprinkle of toasted pine nuts or crumbled feta cheese can add complexity and texture.