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Sun-Dried Tomato Kalamata Orzo

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
2 servings
Lunch
Sun-Dried Tomato Kalamata Orzo
Ingredients
  • 2/3 cup orzo pasta
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil, or to taste
Instructions
1
Boil a substantial container of salted water until it reaches its maximum temperature. Cook orzo in the boiling water, stirring occasionally to prevent scorching until it reaches your desired level of doneness but still retains some firmness, approximately 11 minutes. Drain excess liquid.
2
Combine orzo pasta, cherry tomatoes, and pitted green olives in a large serving container. Pour a generous amount of pesto sauce over the pasta mixture and mix until everything is evenly coated. Sprinkle grated Parmesan cheese over the pasta mixture to add depth of flavor; stir gently. Drizzle a moderate amount of extra virgin olive oil over the salad to achieve your preferred level of moisture.