Greek Orzo Pasta with Feta and Olives

• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Bring vegetable broth to a boil in a medium saucepan.
2. 2 Stir in orzo, reduce heat to low, cover, and simmer for about 8 minutes or until tender.
3. 3 While orzo cooks, heat olive oil in a large skillet over medium heat.
4. 4 Add minced garlic and sauté for about 1 minute until fragrant.
5. 5 Add cherry tomatoes, olives, oregano, salt, and pepper to the skillet; cook for 5 minutes.
6. 6 Drain orzo and add it to the skillet with feta and lemon juice.
7. 7 Toss everything together until well combined and heated through.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Medium saucepan
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Sprinkle with toasted pine nuts for added crunch.

Substitutions

• Substitute orzo with pearl couscous for a gluten-free option.
• Use a mix of fresh herbs like dill and basil if parsley isn't your favorite.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra tang, add a splash more lemon juice to taste.
• Use vegetable broth for a vegetarian option, or chicken broth for a richer flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with extra broth if needed.

Serving Suggestions

• Pair with a fresh Greek salad and warm pita bread for a complete meal.

FAQ