Orzo with Sun-Dried Tomatoes and Kalamata Olives Popular Recipes

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Orzo with Sun-Dried Tomatoes and Kalamata Olives

"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."

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 :

Prep : 10M	Cook : 2M	Ready in : 25M

• 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.

Notes :

• Plum tomatoes can be used in place of sundried tomatoes.
• Use any black olives you wish in place of Kalamatas.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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