Go Back
Delicious Greek Orzo with tomatoes, olives, basil, and feta cheese

Greek Orzo with Tomatoes, Olives, Basil, and Feta

A bright, comforting Mediterranean orzo pasta dish with fresh tomatoes, briny olives, fragrant basil, and creamy feta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 cup orzo pasta Regular durum wheat orzo works best.
  • 2 cups vegetable broth Low-sodium broth recommended.
For the mix-ins
  • 1 cup cherry tomatoes, halved Use ripe, firm tomatoes.
  • ½ cup Kalamata olives, pitted and sliced Can swap for green olives.
  • ½ cup feta cheese, crumbled Add more or less to taste.
For finishing and seasoning
  • ¼ cup fresh basil, chopped Tear the leaves for best texture.
  • 2 tablespoons olive oil A good extra-virgin olive oil will enhance flavor.
  • Salt and freshly ground black pepper, to taste Season lightly and adjust at the end.

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large, heavy skillet.
  2. Add the orzo to the skillet and toast for 1–2 minutes, stirring constantly.
  3. Pour in the vegetable broth and increase the heat until it comes to a gentle boil.
  4. Reduce the heat to low, cover the skillet, and let the orzo simmer for about 10 minutes.
Combining Ingredients
  1. Stir in the halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Cook for an additional 2–3 minutes.
  2. Remove the skillet from the heat and fold in the chopped fresh basil.
  3. Taste and season with salt and freshly ground black pepper as needed.
Serving
  1. Serve warm as a side dish or main with a simple green salad or roasted vegetables.

Notes

You can substitute grape tomatoes for cherry tomatoes. For a creamier feta texture, crumble it finer or stir in a few tablespoons for melty pockets.