[This recipe was originally published as part of a video series with GoodBite.com. That site is no longer active, so I am offering the recipe here.]
We make basic basil pesto and sun-dried tomato pesto with our homegrown basil, but you can also use purchased pesto. Just toss with the cooked orzo, tomatoes, and kalamata olives, sprinkle a little Parmesan on top, and it’s ready to serve. It’s delicious warm or cold as a side salad.
- 8 ounces (227 g) orzo pasta
- pinch of sea salt
- 1/2 cup basil pesto
- 1 cup Kalamata olives, chopped
- 1 pint grape tomatoes, halved lengthwise
- 1/3 cup pine nuts
- pinch fresh ground black pepper
- fresh grated Parmesan cheese
- Bring about 1-1/2 quarts of water to boil in the pot. Add pinch of salt and the orzo and cook until al dente, about 9 minutes. Drain well in the mesh strainer, then transfer hot orzo to the large bowl.
- Toss the hot orzo with the pesto, then it allow to cool to room temperature, about 30 minutes.
- Toss in the chopped olives, halved tomatoes, and the pine nuts. Sprinkle on a little fresh ground black pepper and some fresh grated Parmesan cheese, and then serve.
3-quart pot with lid
Make ahead the pasta and chill it overnight for quick prep on the day you serve.