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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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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

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...

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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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...

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...

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.