I love this recipe because it’s quick, colorful, and packed with flavor. It’s versatile enough to serve as a side dish, a light main course, or even a picnic salad. The orzo cooks up quickly and absorbs all the flavor from the broth, while the olives, feta, and lemon juice give it that bold Greek character. It’s fresh, easy, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ 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 cubed (reserve ¼ cup for topping)
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
Directions
Step 1: Cook the Orzo In a large high-sided skillet, I combine the orzo and chicken stock. I bring it to a brief boil, then reduce the heat to a visible simmer and cover the pan. I let it cook for about 10 minutes, checking and stirring around the 5-minute mark to prevent sticking. Once the orzo has absorbed the liquid and reached a tender texture, I move on to the next step. If needed, I add a splash of water if the liquid evaporates too quickly.
Step 2: Mix in the Good Stuff With the heat on low, I stir in the halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata and green olives, and most of the feta cheese, saving a little for garnish.
Step 3: Add Flavor I drizzle in the lemon juice and extra virgin olive oil, then sprinkle in the smoked paprika and Italian seasoning. I stir everything gently to blend the flavors without breaking up the orzo.
Step 4: Finish It Off I continue to reheat the dish gently, stirring occasionally, until everything is warmed through. Then I season with salt and pepper to taste.
Step 5: Garnish and Serve Before serving, I top the orzo with the reserved feta cheese and chopped fresh basil. It adds a fresh, creamy, and aromatic finish that ties the whole dish together.
Servings and timing
This recipe makes 4 servings and takes about 25 minutes total from start to finish. It’s quick enough for a weeknight dinner but flavorful enough to serve to guests.
Variations
Make It a Meal: I add grilled chicken, shrimp, or chickpeas for protein.
Change the Cheese: I sometimes swap feta with goat cheese or shaved Parmesan.
Add Greens: Stirring in spinach or arugula at the end adds color and nutrition.
Make It Spicy: I add a pinch of red pepper flakes for a little heat.
Pasta Swap: If I’m out of orzo, small pasta like couscous or ditalini also works.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. It’s delicious cold or at room temperature, but I can reheat it gently on the stovetop or in the microwave with a splash of broth or water to loosen it up.
FAQs
Can I make this dish ahead of time?
Yes, this orzo holds up well when made ahead. I usually prep it in the morning and serve it later—it tastes even better once the flavors have mingled.
Is this dish vegetarian?
It can be! I use vegetable broth instead of chicken stock and confirm my feta is vegetarian-friendly.
What’s the best way to keep the orzo from sticking?
Stirring during cooking and making sure there’s enough liquid helps. I also keep it covered to reduce evaporation.
Can I use dried herbs instead of fresh basil?
Yes, if I don’t have fresh basil, I use about 1 teaspoon of dried basil or a mix of Italian herbs.
Is it good served cold?
Absolutely. It makes a fantastic chilled pasta salad and is perfect for potlucks or lunch meal prep.
Conclusion
This Greek Orzo is fresh, flavorful, and fast—a perfect balance of tangy, salty, and savory with just the right brightness from lemon and herbs. Whether I serve it warm or cold, as a main or side, it always delivers a burst of Mediterranean flavor that I never get tired of.
This Greek orzo is fresh, vibrant, and full of Mediterranean flavor—feta, olives, sun-dried tomatoes, and lemon come together in a simple one-pan dish ready in 25 minutes.
Author:Ella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Side Dish, Vegetarian Main
Method:Stovetop
Cuisine:Greek, Mediterranean
Ingredients
1½ cups orzo
3 cups chicken stock (or vegetable stock or water)
8 oz cherry tomatoes (red and yellow), halved
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 (reserve ¼ cup for topping)
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 black pepper, to taste
Instructions
Cook the Orzo:
In a large, high-sided skillet, combine orzo and chicken stock. Bring to a boil, reduce to a simmer, and cook covered for about 10 minutes, or until the liquid is absorbed and orzo is tender. Stir halfway through to prevent sticking. Add a splash of water if needed.
Add the Veggies and Feta:
Stir in cherry tomatoes, chopped sun-dried tomatoes, kalamata and green olives, and most of the feta cheese (reserve ¼ cup for garnish).
Flavor it Up:
Add lemon juice, olive oil, smoked paprika, and Italian seasoning. Stir to combine and gently reheat over low heat.
Season and Finish:
Season with salt and pepper to taste. When ready to serve, sprinkle with the remaining feta cheese and chopped fresh basil.
Notes
Add grilled chicken or chickpeas to turn it into a main dish.
This can be served warm or at room temperature as a pasta salad.
Store leftovers in the fridge for up to 3 days.
Substitute gluten-free orzo to make it gluten-free.
