Greek Orzo with Sun-Dried Tomatoes, Olives, and Feta Recipe

Introduction

This Greek Orzo recipe is a flavorful and colorful dish perfect for a light lunch or a side at dinner. Combining tender orzo pasta with sun-dried tomatoes, olives, and creamy feta brings authentic Mediterranean tastes to your table quickly and easily.

Ingredients

• 1.5 cups orzo
• 3 cups chicken stock (or vegetable stock or water)
• 8 oz cherry tomatoes (red and yellow, sliced in half)
• 1/3 cup sun-dried tomatoes (in olive oil, chopped)
• 1/3 cup kalamata olives (sliced)
• 1/4 cup green olives (sliced)
• 6 oz feta cheese (crumbled or diced into small cubes)
• 3 tablespoons lemon juice (or lime juice, freshly squeezed)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Italian seasoning
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste

Instructions

1. Step 1: 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, checking after 5 minutes to stir gently and prevent sticking. The orzo is done when all the liquid is absorbed and it has a tender pasta texture. Add a little water if needed to finish cooking.
2. Step 2: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and green olives. Add about half of the feta cheese, reserving the rest for later.
3. Step 3: Mix in the lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning until well combined.
4. Step 4: Reheat the mixture on low heat, stirring constantly to blend the flavors. Season with salt and pepper to taste.
5. Step 5: Serve topped with the remaining feta cheese and chopped fresh basil for a fresh finish.

Tips & Variations

• For a vegan version, replace feta with a plant-based cheese or roasted tofu cubes, and use vegetable stock.
• Adding a handful of toasted pine nuts or walnuts can add a lovely crunch and extra flavor.
• Fresh lemon juice brightens the dish, but lime juice offers a nice twist if you prefer.
• If you like it spicier, a pinch of red pepper flakes pairs well with the smoked paprika and olives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the orzo moist and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of chicken stock?

Yes, water works well as a substitute, especially if you add a bit more seasoning to boost the flavor.

How do I prevent the orzo from sticking while cooking?

Stir the orzo occasionally during cooking and keep the heat at a gentle simmer. Covering the pan helps cook evenly while preventing evaporation too quickly.

Greek Orzo with Sun-Dried Tomatoes, Olives, and Feta Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

A vibrant and flavorful Greek Orzo recipe that combines tender orzo pasta cooked in chicken stock with juicy cherry tomatoes, savory olives, tangy feta cheese, and aromatic herbs. Perfect as a wholesome side dish or a light main, this Mediterranean-inspired dish is enhanced with lemon juice, olive oil, and a hint of smoked paprika for a refreshing and balanced taste.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orzo and Cooking Liquid

• 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)
• 1/3 cup sun-dried tomatoes (in olive oil, chopped)
• 1/3 cup kalamata olives (sliced)
• 1/4 cup green olives (sliced)

Dairy

• 6 oz feta cheese (crumbled or diced into small cubes)

Seasonings and Herbs

• 3 tablespoons lemon juice (or lime juice, freshly squeezed)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Italian seasoning
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste

Instructions

1. Cook the Orzo: In a large, high-sided skillet, combine the orzo and chicken stock. Bring the mixture to a brief boil, then reduce the heat to a visible simmer. Cover and cook for about 10 minutes, checking and stirring halfway through to prevent sticking. The orzo is done when the liquid is fully absorbed and the pasta is cooked to a tender texture. If necessary, add more water or stock if the orzo remains undercooked or the liquid evaporates too quickly.
2. Add Tomatoes, Olives, and Feta: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives into the cooked orzo. Add the crumbled or diced feta cheese, reserving 1/4 cup for garnishing.
3. Season the Dish: Add freshly squeezed lemon juice (or lime juice), extra virgin olive oil, smoked paprika, and Italian seasoning to the skillet. Mix well to combine all the flavors evenly.
4. Reheat and Blend Flavors: Gently reheat the mixture over low heat, stirring constantly to blend the ingredients thoroughly without breaking down the tomatoes or feta. Season with salt and pepper to your taste.
5. Serve and Garnish: When plating, top the dish with the reserved feta cheese and sprinkle with fresh chopped basil for a vibrant and fresh finishing touch.

Notes

• Use chicken stock for a richer taste, or vegetable stock/water for a lighter, vegetarian option.
• Stir regularly during cooking to prevent the orzo from sticking to the pan.
• If the liquid evaporates before the orzo is fully cooked, add small amounts of hot water or stock.
• Feta cheese can be adjusted to preference – add more for a tangier flavor.
• For a vegan version, substitute feta cheese with a plant-based alternative and use vegetable stock.
• This dish can be served warm or at room temperature, making it great for meal prep or picnics.

Keywords: Greek orzo, orzo pasta recipe, Mediterranean pasta, feta cheese recipe, tomato and olive pasta, easy Greek dinner, lemon orzo salad