Name: Greek Orzo with Feta, Sun-Dried Tomatoes, and Olives Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 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 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

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

Scale

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
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 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

Cook Mode Prevent your screen from going dark

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.