If you love vibrant Mediterranean flavors packed into a comforting pasta dish, then you’re going to adore this Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe. It’s a brilliant combination of tender, fluffy orzo pasta infused with tangy feta, the sweet punch of sun-dried tomatoes, and the salty, briny goodness of olives. Perfect for weeknight dinners or casual gatherings, this dish beautifully balances freshness, richness, and a touch of smokiness to create something that feels both wholesome and indulgent. Once you try it, trust me, it will quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
Even though this Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe feels surprisingly simple, each ingredient plays an essential role—whether it’s to bring texture, vibrant color, or bold flavor. Here’s what you’ll need to create this irresistible dish from scratch.
- Orzo: The tiny rice-shaped pasta that absorbs flavors beautifully and cooks quickly.
- Chicken or vegetable stock: Adds depth and richness to the orzo as it cooks.
- Cherry tomatoes: Bright red and yellow halves add sweet juiciness and vibrant color.
- Sun-dried tomatoes in olive oil: Brings a concentrated, slightly tangy sweetness that complements the freshness.
- Kalamata olives: These sliced olives contribute a salty, fruity punch essential to Greek flavors.
- Green olives: Adds a slightly different briny note to balance the kalamatas.
- Feta cheese: Creamy and crumbly, it adds a tangy richness that’s signature in Mediterranean dishes.
- Lemon or lime juice: Provides a fresh citrus zing to brighten all the flavors.
- Extra virgin olive oil: Enhances mouthfeel and melds the ingredients with luscious richness.
- Smoked paprika: Adds a subtle smoky warmth to the overall dish.
- Italian seasoning: A blend of herbs like oregano and thyme that introduces fragrant herbal notes.
- Fresh basil: Chopped to bring a sweet, aromatic freshness at the end.
- Salt and pepper: To taste; balances and enhances all the layers of flavor.
How to Make Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe
Step 1: Cook the Orzo
Place the orzo and chicken or vegetable stock in a large, deep skillet. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. Cover and let the orzo cook for about 10 minutes. Don’t forget to stir every 5 minutes so the orzo doesn’t stick to the pan. The pasta is ready when it’s tender and the stock has been absorbed. If it looks a bit dry but the orzo isn’t cooked fully, add a splash more water to help it finish perfectly.
Step 2: Add Tomatoes and Olives
Now, stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Each bite will have bursts of juicy sweetness and salty tang that complement the pasta beautifully. Then, fold in most of the feta cheese, reserving some to sprinkle on top at the end. The feta will start to soften and mingle with the warm orzo.
Step 3: Season and Dress
Pour in the freshly squeezed lemon or lime juice along with the extra virgin olive oil for a vibrant, glossy finish. Sprinkle the smoked paprika and Italian seasoning over the mixture to infuse the dish with smoky depth and fragrant herbs. These seasonings quietly elevate the flavors from great to unforgettable.
Step 4: Gently Reheat and Blend
Lower the heat and gently stir the mixture to rewarm everything and allow all the flavors to marry. Keep stirring regularly to avoid any sticking. This step ensures that every spoonful delivers that perfect blend of tangy, salty, smoky, and herbaceous notes. Season with salt and freshly cracked black pepper to taste.
Step 5: Finish with Freshness
When you’re ready to serve, sprinkle the remaining feta cheese over the top along with the chopped fresh basil. These final touches add creamy, herbal freshness that lights up the dish and looks stunning on the plate.
How to Serve Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe
Garnishes
Adding a few extra touches like a drizzle of olive oil or a handful of toasted pine nuts can give your Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe an impressive finish. Fresh herbs such as oregano or parsley also complement the flavors wonderfully and add a burst of color.
Side Dishes
This recipe pairs beautifully with simple sides like a crisp green salad, grilled vegetables, or warm pita bread. It also serves well alongside grilled chicken or fish for a fuller Mediterranean-inspired meal that feels light but satisfying.
Creative Ways to Present
Serve the orzo in individual bowls for casual dining or in a large, colorful ceramic dish to bring a communal, festive vibe to your table. You can also stuff roasted bell peppers with this mixture for a stunning presentation and an extra dose of flavor.
Make Ahead and Storage
Storing Leftovers
This Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe keeps well in the fridge for up to three days. Store leftovers in an airtight container to preserve freshness and flavor. Before sealing, give it a gentle toss to evenly distribute the dressing.
Freezing
While orzo dishes can be frozen, the texture of the feta cheese and fresh tomatoes might change slightly after thawing. If you do freeze it, use an airtight container and consume within one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat the dish on the stovetop over low heat, stirring frequently to prevent sticking. Add a splash of water or olive oil if the orzo dries out. Avoid the microwave if you want to maintain the best texture, but it works in a pinch when covered to keep moisture in.
FAQs
Can I use gluten-free pasta instead of orzo?
Absolutely! If you prefer gluten-free, just swap orzo for a gluten-free pasta of a similar size. Keep an eye on cooking times as they might differ slightly, and follow the package instructions for best results.
Is it possible to make this recipe vegetarian or vegan?
Yes, using vegetable stock instead of chicken stock easily makes it vegetarian. For vegan, replace the feta with a plant-based cheese alternative or omit it altogether, and ensure your sun-dried tomatoes are prepared without animal products.
What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes aren’t available, roasted red peppers or even finely chopped dried tomatoes can offer a similar burst of intense flavor. Just make sure they’re packed in olive oil for that luscious texture.
Can I prepare this dish ahead of time?
You can assemble the ingredients ahead of time but it’s best to combine and dress the orzo closer to serving to keep the textures fresh. Storing mixed orzo overnight may soften the tomatoes and olives, changing the texture.
How can I adjust the seasoning if I like it spicier?
Feel free to add a pinch of crushed red pepper flakes or a dash of cayenne alongside the smoked paprika to give your Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe a pleasant heat that wakes up your taste buds.
Final Thoughts
This Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe is truly a gem that brings together simple ingredients in a way that feels fresh, comforting, and exciting all at once. Whether you’re cooking for family or friends, it’s a versatile dish that’s quick to pull together and guaranteed to make everyone smile. I hope you’ll give it a try soon—you just might find yourself making it on repeat!
Print
Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This vibrant Greek Orzo recipe combines tender orzo pasta with a medley of cherry tomatoes, sun-dried tomatoes, kalamata and green olives, and creamy feta cheese, all brought together with fresh lemon juice, olive oil, and herbs. Perfect for a flavorful and quick Mediterranean-inspired meal.
Ingredients
Orzo and Broth
- 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
- â…“ cup sun-dried tomatoes in olive oil, chopped
- â…“ 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 garnish)
- 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
Instructions
- Cook the Orzo: In a large, high-sided skillet, combine the orzo and chicken or vegetable stock. Bring it to a brief boil, then reduce the heat to a visible simmer and cover. Cook for about 10 minutes, stirring after 5 minutes to prevent sticking. The orzo is done when the liquid is fully absorbed and the pasta is tender but not mushy. Add more water if needed to reach the desired tenderness.
- Add Tomatoes and Olives: Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Then fold in the feta cheese, reserving a quarter cup for garnish.
- Season: Pour in the fresh lemon or lime juice, extra virgin olive oil, smoked paprika, and Italian seasoning. Mix everything together thoroughly to coat the ingredients evenly.
- Reheat and Blend Flavors: Warm the mixture over low heat, stirring constantly to blend the flavors and gently heat the dish without melting the feta too much. Season with salt and pepper to taste.
- Garnish and Serve: When ready to serve, sprinkle the remaining feta cheese and chopped fresh basil on top. Serve warm or at room temperature for a delicious Mediterranean-inspired meal.
Notes
- Use vegetable stock for a vegetarian version.
- Add a handful of fresh spinach or arugula wilted at the end for extra greens.
- Adjust seasoning carefully, as olives and feta add saltiness.
- Orzo cooking time may vary slightly; keep an eye to avoid sticking.
- Great served warm or cold as a pasta salad alternative.
