Orzo with Sun-Dried Tomatoes and Kalamata Olives

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

Directions

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.