Name: Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1.5 cups orzo; 3 cups chicken stock or vegetable stock or water; 8 oz cherry tomatoes (red and yellow), sliced in half; ⅓ cup sun-dried tomatoes in olive oil, chopped; ⅓ cup kalamata olives, sliced; ¼ cup green olives, sliced; 6 oz feta cheese, crumbled or diced into small cubes (reserve ¼ cup for topping); 3 tablespoons lemon juice or lime juice, freshly squeezed; 3 tablespoons extra virgin olive oil; ¼ teaspoon smoked paprika; ¼ teaspoon Italian seasoning; ¼ cup fresh basil, chopped; Salt and pepper, to taste

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil Recipe

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4.1 from 3 reviews

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a flavorful and easy-to-make meatless Mediterranean dish. This quick one-pan recipe combines tender orzo pasta simmered in stock with a vibrant mix of cherry tomatoes, sun-dried tomatoes, kalamata and green olives, creamy feta cheese, and fresh basil. Perfect as a main course or a side dish, it comes together in under 30 minutes and brings bright, fresh flavors to your table.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Greek, Mediterranean
Diet: Vegetarian

Ingredients

Pasta and Stock

1.5 cups orzo
3 cups chicken stock or vegetable stock or water

Vegetables and Olives

8 oz cherry tomatoes (red and yellow), sliced in half
⅓ cup sun-dried tomatoes in olive oil, chopped
⅓ cup kalamata olives, sliced
¼ cup green olives, sliced

Cheese and Seasonings

6 oz feta cheese, crumbled or diced into small cubes (reserve ¼ cup for topping)
3 tablespoons lemon juice or lime juice, freshly squeezed
3 tablespoons extra virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon Italian seasoning
¼ cup fresh basil, chopped
Salt and pepper, to taste

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Instructions

Cook the Orzo: In a large, high-sided skillet, combine the orzo and chicken stock. Bring to a brief boil, then reduce to a visible simmer. Cover and cook for about 10 minutes, stirring halfway through at 5 minutes to prevent sticking. The orzo is done when all the liquid is absorbed and the pasta has a tender texture. Add more water if the orzo is still undercooked or the liquid evaporates too quickly.
Add Tomatoes and Olives: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives evenly throughout the orzo, blending the vibrant Mediterranean flavors.
Mix in Feta and Seasonings: Add most of the crumbled or diced feta cheese (reserve ¼ cup for garnish), then pour in the freshly squeezed lemon or lime juice, extra virgin olive oil, smoked paprika, and Italian seasoning. Stir well to combine all ingredients.
Reheat Gently: Place the skillet over low heat and gently reheat the mixture while constantly stirring. This helps all the flavors meld together nicely without overcooking the cheese or vegetables.
Season and Serve: Taste and season the dish with salt and pepper as needed. When ready to serve, top with the reserved feta cheese and sprinkle freshly chopped basil on top for a fragrant, fresh finish.

Notes

You can substitute chicken stock with vegetable stock or water for a vegetarian-friendly version.
If you prefer a tangier taste, use lime juice instead of lemon juice.
Adding more fresh basil or a squeeze of extra lemon juice at serving enhances the bright Mediterranean flavors.
To make this dish vegan, replace feta cheese with a vegan cheese alternative or omit it entirely.
Keep an eye on the orzo as it cooks to avoid sticking or burning, stirring every few minutes.

Find it online: https://yumntasty.com/greek-orzo/