Greek Orzo with Tomatoes, Olives, Basil, and Feta 

Ingredients

• 1½ cups uncooked orzo
• 3 cups chicken or vegetable broth
• 8 oz cherry tomatoes, halved
• ⅓ cup sun-dried tomatoes, chopped
• ⅓ cup Kalamata olives, sliced
• ¼ cup green olives, sliced
• 6 oz feta cheese, crumbled
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• ¼ cup fresh basil, chopped
• ¼ teaspoon smoked paprika
• ¼ teaspoon Italian seasoning
• Salt and black pepper, to taste

Instructions

Heat a large, deep skillet over medium heat. Add the orzo and broth, then bring to a gentle boil. Reduce the heat, cover, and simmer for about 10 minutes, stirring halfway through to prevent the pasta from sticking. Cook until the orzo is tender and most of the liquid has been absorbed.

Stir in the cherry tomatoes, sun-dried tomatoes, Kalamata olives, and green olives. Add most of the feta, reserving a little for topping.

Pour in the olive oil and fresh lemon juice. Sprinkle with smoked paprika and Italian seasoning. Stir everything gently over low heat for 2–3 minutes, allowing the flavors to blend.

Season with salt and freshly ground black pepper. Be careful with the salt because both feta and olives are naturally salty.

Remove the skillet from the heat and fold in the fresh basil. Sprinkle the remaining feta over the top and finish with an extra drizzle of olive oil and a few fresh basil leaves.

Serving Tips

Serve this Greek orzo warm as a satisfying vegetarian-style main dish or alongside grilled chicken, fish, shrimp, or steak. It also works beautifully as a colorful Mediterranean side for gatherings.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25–30 minutes