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Orzo with Sun-Dried Tomatoes and Kalamata Olives

Rated as 4.79 out of 5 Stars
0

"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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Ingredients

25 m servings 828
Original recipe yields 2 servings

Directions

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  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. 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.

Footnotes

  • Cook's Notes:
  • Plum tomatoes can be used in place of sundried tomatoes.
  • Use any black olives you wish in place of Kalamatas.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 828 calories; 51.1 65.2 30.4 38 1618 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 woul...

Most helpful critical review

It was ok. My older son liked it a lot, but I probably won't be making it again. Just not my taste.

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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 woul...

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 ...

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...

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 alrea...

I left out the olives and I revised the recipe to accommodate the needs of my family. I doubled some ingredients and lessened others. The pesto and the parmesan cheese make this dish.

It was ok. My older son liked it a lot, but I probably won't be making it again. Just not my taste.

Pretty amazing. I cut up all the olives and tomatoes along with adding chicken. Yummy!

I thought this was a great combination of flavors. Next time I'll slice the olives in halves.

This was excellent. Unfortunately I didn't notice that it only made two servings. I will make it again soon and double the recipe.