Description
Greek Orzo with Tomatoes, Olives, Basil and Feta is a bright and flavorful Mediterranean-inspired dish featuring tender orzo pasta combined with juicy cherry tomatoes, briny Kalamata olives, fresh basil, and creamy feta cheese. Finished with lemon zest and juice, and a drizzle of olive oil, this dish serves as a satisfying vegetarian meal or a vibrant side dish perfect for lunch or dinner.
Ingredients
Orzo and Pasta Ingredients
- 1 ½ cups dry orzo
- 2 tablespoons olive oil
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- ¾ cup Kalamata olives, pitted and sliced
- ½ small red onion, finely diced
Herbs and Seasonings
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Dairy
- ½ cup crumbled feta cheese
Other
- ¼ cup reserved orzo cooking water, as needed
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Reserve ¼ cup of the cooking water, then drain the orzo and set aside.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the finely diced red onion and cook for 2 to 3 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, allowing them to soften and release their juices, enhancing the sauce base.
- Combine ingredients: Add the cooked orzo, sliced Kalamata olives, dried oregano, salt, black pepper, lemon zest, and fresh lemon juice to the skillet. Toss gently to combine all the flavors evenly.
- Adjust the texture: If the mixture appears dry, add a splash of the reserved orzo cooking water and stir until the orzo is glossy and everything is well combined.
- Finish the dish: Remove the skillet from heat and fold in the fresh chopped basil, parsley, and half of the crumbled feta cheese for creaminess and brightness.
- Serve: Transfer the orzo mixture to a serving dish. Top with the remaining feta cheese, drizzle with a bit more olive oil, and garnish with extra fresh basil if desired. Serve warm, at room temperature, or chilled.
Notes
- Use cherry or grape tomatoes for the best texture and flavor.
- Kalamata olives can be substituted with green olives if preferred.
- For added protein, consider mixing in grilled chicken, shrimp, chickpeas, or white beans.
- This dish is versatile; it can be enjoyed warm, at room temperature, or as a chilled pasta salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a splash of fresh lemon juice before serving leftovers to refresh and brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Greek, Mediterranean
