Ingredients

Instructions

  1. Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
  2. Drain in colander and rinse with cold water until cool.
  3. Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
  4. Serve at once, or refrigerate to meld flavors.