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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Plum tomatoes can be used in place of sundried tomatoes.

Use any black olives you wish in place of Kalamatas.

Nutrition Facts

828 calories; protein 30.4g 61% DV; carbohydrates 65.2g 21% DV; fat 51.1g 79% DV; cholesterol 37.6mg 13% DV; sodium 1618.1mg 65% DV. Full Nutrition

Reviews (16)

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Most helpful positive review

Rating: 5 stars
08/18/2018
So yummy and delicious, I doubled the recipe for leftovers. Instead of Parmesan cheese, I substituted feta and skipped the drizzling of the olive oil at the end because pesto has oil in it already. This will definitely be a staple as it’s simple and very easy to make. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/20/2017
It was ok. My older son liked it a lot, but I probably won't be making it again. Just not my taste. Read More
(1)
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2018
So yummy and delicious, I doubled the recipe for leftovers. Instead of Parmesan cheese, I substituted feta and skipped the drizzling of the olive oil at the end because pesto has oil in it already. This will definitely be a staple as it’s simple and very easy to make. Read More
(3)
Rating: 3 stars
09/19/2017
It was ok. My older son liked it a lot, but I probably won't be making it again. Just not my taste. Read More
(1)
Rating: 5 stars
03/25/2014
Delicious! I made this to serve cold for lunch today and it really hit the spot. I used homemade pesto and black olives in place of the kalamata b/c I didn't have any. Full of flavor! This would go great w/ chicken which is what I'm planning on making with next time. A definite keeper YUM! Thanks for sharing.:) Read More
(1)
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Rating: 5 stars
08/25/2018
We loved it! I also put sliced green olives and capers on the side for those that wanted them. I personally liked it that way but my sister doesn't like capers so she ate just the basic recipe and really liked it! I had enough for lunch the next day and it was still wonderful! Read More
Rating: 5 stars
08/31/2020
Delicious! I usually add red onion & cucumber to it to serve as a both a pasta & veggie side dish for dinner Read More
Rating: 5 stars
08/23/2014
This was a huge hit at a friend's barbecue. Made it with homemade pesto black olives and romano instead of parmesan. Everyone loved it. We will definitely be making this again. This would also be great as a hot side dish. Read More
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Rating: 5 stars
09/21/2018
I hate it when a recipe looks amazing and I don't have all the ingredients. I didn't have anything on hand to make pesto so I used Primal Kitchen Greek dressing made with avocado oil. Seasoned more with Greek Seasoning and California Seasoned Pepper. I also added a chopped tomato and some chopped green onions. I only tasted it warm and thought it tasted awesome. Serving tomorrow when the kids come to visit. Read More
Rating: 5 stars
07/31/2014
This was great! Super easy and delicious! Definitely a keeper Read More
Rating: 5 stars
02/08/2016
I thought this was a great combination of flavors. Next time I'll slice the olives in halves. Read More