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.



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.


Per Serving: 828 calories; protein 30.4g; carbohydrates 65.2g; fat 51.1g; cholesterol 37.6mg; sodium 1618.1mg.

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