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Greek Orzo with Cherry Tomatoes, Sun-Dried Tomatoes, Feta, Green and Kalamata Olives, Lemon Juice, and Fresh Basil

Greek Orzo is a quick and easy one-pan meatless meal featuring tender orzo pasta with cherry tomatoes, sun-dried tomatoes, kalamata and green olives, feta cheese, lemon juice, and fresh basil for bright Mediterranean flavors.

  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1.5 cups orzo pasta
  • 3 cups chicken or vegetable stock
  • 8 oz cherry tomatoes, halved
  • 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 (reserve 1/4 cup for topping)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook 1.5 cups orzo in 3 cups chicken or vegetable stock according to package instructions until al dente. Drain if necessary.
  2. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, sliced green olives, and most of the crumbled feta cheese (reserve 1/4 cup).
  3. Add lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning. Reheat on low heat, stirring constantly to blend flavors. Season with salt and pepper.
  4. Top with remaining feta cheese and chopped fresh basil before serving.

Notes

For best flavor, use a mix of red and yellow cherry tomatoes. This dish can be served warm or chilled as a salad. Make ahead and store in the fridge for up to 2 days; flavors intensify over time.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Side Dish
  • Cuisine: Greek

Nutrition

  • Calories: 420
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 35mg