Greek Orzo with Tomatoes, Olives, Basil, and Feta
A vibrant Mediterranean dish combining orzo pasta with fresh tomatoes, olives, basil, and feta cheese, perfect as a side or light main course.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup pitted olives, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- to taste Salt and pepper
Instructions
Cooking
- In a large pan, heat olive oil over medium heat.
- Add the orzo and toast for 1-2 minutes until slightly golden.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for about 10-12 minutes until orzo is cooked and broth is absorbed.
- Stir in the cherry tomatoes, olives, and feta cheese.
- Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- Remove from heat and stir in fresh basil.
- Season with salt and pepper to taste.
- Serve warm as a side dish.
Notes
This dish can be served warm or at room temperature. A sprinkle of extra feta on top and a drizzle of olive oil can elevate the flavors even more. Leftover Greek Orzo can be stored in an airtight container in the refrigerator for up to three days. Reheat with a splash of water or broth to prevent drying out.