This Greek Orzo with Tomatoes, Feta, Olives, and Basil is a light yet satisfying Mediterranean-inspired dish that’s bursting with flavor. Made in just one pan and ready in under 30 minutes, it’s perfect as a quick weeknight dinner or a colorful side dish to complement your favorite proteins. With fresh cherry tomatoes, briny olives, creamy feta, and aromatic basil, every bite is vibrant and delicious.
Whether served on its own as a meatless main course or alongside chicken, seafood, or grilled meats, this recipe is versatile, easy, and guaranteed to become a new family favorite.
Why You’ll Love This Recipe
- One-pan convenience – minimal dishes, maximum flavor.
- Quick & easy – ready in just 25 minutes.
- Mediterranean flavors – olives, feta, lemon, and basil bring brightness to the dish.
- Versatile – enjoy it as a vegetarian main or pair it with salmon, shrimp, chicken, or lamb.
- Family-friendly – simple ingredients, big flavor, and beautiful presentation.
Ingredients
- 1.5 cups orzo pasta
- 3 cups chicken stock (or vegetable stock for vegetarian)
- 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 cubed (reserve some 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 & black pepper, to taste
Instructions
- Cook the Orzo
In a large, high-sided skillet, combine the orzo with chicken stock. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 10 minutes (or according to package instructions). Stir halfway through to prevent sticking. Add a splash of extra liquid if needed. - Add the Vegetables & Feta
Stir in the halved cherry tomatoes, chopped sun-dried tomatoes, kalamata olives, and green olives. Add most of the feta cheese, saving a small portion for garnish. - Season the Dish
Mix in lemon juice, olive oil, smoked paprika, and Italian seasoning. Stir well and reheat everything over low heat until warmed through. Adjust seasoning with salt and pepper. - Finish & Serve
Top with the reserved feta and chopped fresh basil before serving.
Tips for Success
- Mind the salt: Feta and olives are naturally salty, so season sparingly at the end.
- Best pan choice: A large cast iron skillet works beautifully for this one-pan meal.
- Add protein: Pair with salmon, shrimp, chicken, or lamb for a heartier dinner.
- Make it vegetarian: Use vegetable broth instead of chicken stock.
Serving Ideas
- As a main dish – serve warm, topped with extra feta and fresh basil.
- With seafood – pairs beautifully with garlic butter shrimp, seared scallops, or lemon salmon.
- With grilled meats – delicious alongside lamb chops, roasted chicken, or steak.
- For gatherings – colorful, impressive, and easy to make ahead.
Nutrition (per serving, 4 servings)
- Calories: 545
- Protein: 20g
- Carbohydrates: 59g
- Fat: 26g
- Fiber: 4g
- Sodium: 1069mg
Final Thoughts
This Greek Orzo with Tomatoes, Feta, and Olives is a simple yet elegant dish that brings the best of Mediterranean flavors to your table. It’s bright, fresh, satisfying, and incredibly versatile — perfect for busy weeknights, family dinners, or even special occasions. One bite, and you’ll see why it’s sure to become a new go-to favorite!