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