Greek Orzo

Why You’ll Love This Recipe

This Greek Orzo is a delightful and versatile dish that pairs well with a variety of main courses or can be enjoyed on its own. The orzo provides a perfect base, soaking up the savory flavors of the vegetable stock, while the roasted grape tomatoes, sun-dried tomatoes, and olives add bursts of flavor with each bite. The tangy dressing made with lemon juice, olive oil, and fresh herbs gives the orzo a bright, refreshing flavor. Plus, the creamy feta cheese adds a salty richness that ties all the ingredients together. It’s a crowd-pleaser that’s easy to prepare and perfect for meal prep, potlucks, or a casual weeknight dinner.

Ingredients

For the Orzo Base:
1.5 cups orzo
3 cups vegetable or chicken stock
1 cup grape tomatoes, roasted
¼ cup sun-dried tomatoes, chopped
¼ cup kalamata olives, sliced
2 tbsp capers, rinsed (optional)

For the Dressing & Flavoring:
5 oz block of feta cheese, diced or crumbled
3 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh parsley, chopped
Salt and pepper to taste
½ tsp smoked paprika (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Orzo Base:

1. In a medium saucepan, bring the vegetable or chicken stock to a boil.
2. Add the orzo and cook according to the package instructions, usually around 8-10 minutes, until tender. Drain and set aside, reserving about ½ cup of the cooking liquid in case you need to loosen the orzo later.
3. While the orzo cooks, roast the grape tomatoes. Preheat the oven to 375°F (190°C). Place the tomatoes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until the tomatoes burst and soften. Remove from the oven and set aside.

For the Dressing & Flavoring:

1. In a small bowl, whisk together the lemon juice, extra virgin olive oil, chopped oregano, thyme, rosemary, parsley, salt, and pepper. If you like a hint of smokiness, add the smoked paprika.
2. In a large mixing bowl, combine the cooked orzo, roasted grape tomatoes, sun-dried tomatoes, kalamata olives, and capers (if using).
3. Pour the dressing over the orzo mixture and toss gently to combine.
4. Add the diced or crumbled feta cheese and toss again, making sure everything is evenly mixed.

To Serve:

1. Garnish the Greek Orzo with extra fresh herbs or a sprinkle of feta cheese if desired. Serve immediately or refrigerate for up to 3 days for a cold pasta salad option.

Servings and Timing

Servings: 4-6
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

Variations

• Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas to the orzo.
• Make it Vegan: Omit the feta cheese or substitute it with vegan feta or another plant-based cheese.
• More Veggies: Add roasted bell peppers, zucchini, or cucumbers for extra texture and flavor.
• Spicy Option: Add a pinch of red pepper flakes to the dressing for a little heat.

Storage/Reheating

• Storage: Store leftover Greek Orzo in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the orzo in the microwave with a splash of vegetable or chicken stock to loosen it up. You can also serve it cold as a refreshing pasta salad.

FAQs

1. Can I use regular pasta instead of orzo?

While orzo is ideal for this recipe, you can substitute it with other small pasta shapes like ditalini or even farfalle for a different texture.

2. Can I make this dish ahead of time?

Yes, Greek Orzo can be made ahead of time. It actually tastes even better after the flavors have had time to meld together, so it’s perfect for meal prep or potlucks.

3. Can I use dry herbs instead of fresh ones?

Yes, you can substitute dry herbs if fresh herbs are not available. Use about 1/3 of the amount called for in the recipe (for example, 1 tsp dried oregano instead of 1 tbsp fresh oregano).

4. Can I make this dish without feta?

Yes, you can omit the feta cheese if you prefer a dairy-free version, or use a different cheese like goat cheese or ricotta salata.

5. Can I serve this dish warm?

Yes, Greek Orzo can be served warm, but it also works beautifully as a cold pasta salad, especially in warm weather.

6. Can I use sun-dried tomatoes packed in oil?

Yes, sun-dried tomatoes packed in oil can be used instead of the dry-packed variety. Just make sure to drain them before chopping and adding to the dish.

7. Can I use olives other than kalamata?

Yes, you can substitute kalamata olives with green olives or any other variety that you prefer.

8. Can I add more veggies to this dish?

Definitely! Roasted bell peppers, cucumbers, and even artichoke hearts can be great additions for more color and texture.

9. Is this recipe gluten-free?

Yes, orzo is typically made with wheat, so it’s not gluten-free. However, you can use gluten-free pasta or rice for a gluten-free alternative.

10. Can I freeze Greek Orzo?

Greek Orzo is best enjoyed fresh or stored in the fridge for a few days. While you can freeze it, the texture of the orzo may change upon thawing, so it’s better when eaten fresh.

Conclusion

Greek Orzo is a flavorful, easy-to-make dish that perfectly combines Mediterranean ingredients for a satisfying meal. With the rich feta cheese, briny olives, and tangy lemon dressing, this dish is full of vibrant flavors that will transport your taste buds to the Mediterranean. Whether you serve it as a side dish or make it the star of your meal, this orzo salad is sure to be a hit every time.

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