Greek Orzo with Tomatoes, Olives, Basil, and Feta: Fast Mediterranean Dinner

 This Greek Orzo dish is fresh, tangy, and just a little salty from the feta and Kalamata olives. The orzo cooks tender and slightly chewy, the cherry tomatoes burst with sweetness, and the basil adds a clean, herbal finish. It’s one of those simple meals that tastes like you put in more effort than you did great for busy parents, professionals needing a quick dinner, or anyone who likes fresh Mediterranean flavors.

Why You’ll Love This Recipe

• Ready in about 25–30 minutes weeknight friendly.
• Made with pantry staples you can rely on.
• Bright, fresh flavors that don’t feel heavy.
• Easy to scale up for guests or to save for lunches.

Ingredients of Greek Orzo with Tomatoes, Olives, Basil, and Feta

• 1 cup orzo pasta
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste of Greek Orzo with Tomatoes, Olives, Basil, and Feta

Step-by-Step Instructions of Greek Orzo with Tomatoes, Olives, Basil, and Feta

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the orzo and toast, stirring, for 1–2 minutes until it smells nutty.
3. Pour in the vegetable broth or water and bring to a gentle boil.
4. Reduce heat to a simmer, cover, and cook for 8–10 minutes, stirring once, until the orzo is tender and most liquid is absorbed.
5. Stir in the cherry tomatoes and olives, cooking 2–3 more minutes until tomatoes soften slightly.
6. Remove from heat and fold in the crumbled feta and chopped basil.
7. Season with salt and pepper to taste, toss gently, and serve warm or at room temperature.

Tips for Success

• Toast the orzo briefly before adding liquid it adds a deeper, nuttier flavor.
• Use room-temperature feta if possible so it blends better without clumping.
• If the orzo absorbs too much liquid, stir in a splash of broth or water to loosen it.

Substitutions & Variations of Greek Orzo with Tomatoes, Olives, Basil, and Feta

To Make It Vegan/Gluten-Free:

• Vegan: Replace feta with crumbled vegan feta or toasted pine nuts for a salty bite.
• Gluten-Free: Use gluten-free orzo (or substitute small gluten-free pasta shapes).

Variations:

• Add cooked chickpeas or white beans for extra protein.
• Stir in a spoonful of pesto for a herbier twist.
• Toss in baby spinach at the end until wilted for more greens.
• Add lemon zest or a squeeze of lemon juice for extra brightness.

Storage Instructions of Greek Orzo with Tomatoes, Olives, Basil, and Feta

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water or broth if it feels dry.
Freezer: This dish is best fresh or refrigerated; freezing can change the texture of the tomatoes and feta. If freezing, keep for up to 1 month and thaw slowly in the fridge.
Make-Ahead: Cook the orzo and store separately from the feta and basil. Toss together just before serving to keep herbs bright and cheese creamy.

Frequently Asked Questions (FAQ) of Greek Orzo with Tomatoes, Olives, Basil, and Feta

How can I make this creamier?

• Stir in a spoonful of Greek yogurt or a little cream at the end, or add more crumbled feta for a richer texture.

Can I use canned tomatoes instead of cherry tomatoes?

• Yes drain and roughly chop canned tomatoes, stirring them in at the end. They’ll be softer and slightly saucier.

Is this dish good served cold?

• Absolutely. It turns into a tasty pasta salad chill for at least 30 minutes and add a little extra olive oil before serving.

Final thoughts

Greek Orzo with Tomatoes, Olives, Basil, and Feta is a quick, flavorful meal that fits right into a busy week. It’s fresh, forgiving, and easy to tweak to your taste perfect when you want something bright without fuss. Give it a try, then come back and leave a comment and a star rating to let others know how it turned out for you.

Greek Orzo with Tomatoes, Olives, Basil, and Feta: Fast Mediterranean Dinner

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Fresh, tangy, and bursting with Mediterranean flavor  ready in just 30 minutes!

 

• Total Time: 25–30 minutes
• Yield: 4 servings

Ingredients

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• 1 cup orzo pasta

• 2 cups vegetable broth or water

• 1 cup cherry tomatoes, halved

• ½ cup Kalamata olives, pitted and sliced

• ½ cup feta cheese, crumbled

• ¼ cup fresh basil, chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

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Instructions

1. Toast the orzo: Heat olive oil in a medium skillet over medium heat. Add the orzo and stir for 1–2 minutes until lightly golden and nutty.

2. Cook the pasta: Pour in the broth or water and bring to a gentle boil. Reduce heat, cover, and simmer for 8–10 minutes until tender and most liquid is absorbed.

3. Add veggies: Stir in the cherry tomatoes and olives. Cook 2–3 minutes until tomatoes soften slightly.

4. Finish and serve: Remove from heat, fold in the feta and basil, and season with salt and pepper. Serve warm or at room temperature.

Notes

• Toasting the orzo adds a deeper flavor  don’t skip this step!

• Use room‑temperature feta so it melts gently into the dish.

• If the orzo feels dry, add a splash of broth before serving.

• Author: Soukaina
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan