Orzo with Sun-Dried Tomatoes and Kalamata Olives recipe
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- 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
Nutrition Info
- 828.1 caloriescarbohydrate: 65.2 gcholesterol: 37.6 mgfat: 51.1 gfiber: 5.8 gprotein: 30.4 gsaturatedFat: 13.4 gservingSize: -sodium: 1618.1 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Orzo with Sun-Dried Tomatoes and Kalamata Olives
Directions
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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.