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Mediterranean Orzo Pasta

A vibrant one-pot meal featuring tender orzo pasta, sun-dried tomatoes, fresh herbs, and creamy feta that brings Mediterranean flavors to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 cups chicken or vegetable broth
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh oregano
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds, watching carefully to prevent burning.
  2. Stir in drained diced tomatoes and chopped sun-dried tomatoes. Cook for 3-4 minutes, allowing the tomatoes to break down slightly and meld with the onions.
  3. Add the orzo pasta directly to the pot, stirring to coat with the tomato mixture. Pour in the broth gradually while stirring. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
  4. Remove from heat and immediately stir in halved Kalamata olives and crumbled feta cheese. Fold in fresh basil and oregano gently. Season with salt and pepper to taste.

Notes

Don't skip draining the diced tomatoes to avoid watery dish. Avoid overcooking orzo - should be tender but not mushy. Add fresh herbs at the end to preserve color and flavor. Add feta after removing from heat to prevent rubbery texture. Store leftovers up to 4 days in refrigerator, reheat with splash of broth. Freezing not recommended as pasta texture changes. Can substitute feta for goat cheese for milder flavor, use regular olives instead of Kalamata, and dried herbs work with half the amount.