Orzo with Sun-Dried Tomatoes and Kalamata Olives Recipe - Allrecipes.com
Orzo with Sun-Dried Tomatoes and Kalamata Olives Recipe
  • READY IN 25 mins

Orzo with Sun-Dried Tomatoes and Kalamata Olives

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
Kitchen-Friendly View


  • Cook's Notes:
  • Plum tomatoes can be used in place of sundried tomatoes.
  • Use any black olives you wish in place of Kalamatas.

Reviews More Reviews

Mar 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. :)

Apr 26, 2015

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


7 Ratings

Aug 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.

Jul 31, 2014

This was great! Super easy and delicious! Definitely a keeper

Oct 21, 2014

Great combination of flavors, simple and quick, too! Hot or cold, this is a hit for a crowd.

May 27, 2014

Took this as a side dish for brats at a barbecue and it was a hit. I doubled the recipe. Hostess kept some of the leftovers, so I know she liked it too. Delicious!


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  • Calories
  • 828 kcal
  • 41%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 51.1 g
  • 79%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 1618 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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