Fresh Orzo with Tomatoes and Feta: A Speedy Weeknight Dish (Print Version)
Quick Orzo with Tomatoes and Feta is a bright, fresh pasta dish. Perfect for busy evenings, it's packed with Mediterranean flavors and pure comfort.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian
# Ingredients:
→ Pasta & Produce
01 -
1 cup (about 170g) orzo pasta
02 -
2 cups (about 300g) cherry or grape tomatoes, halved
03 -
1 lemon, juiced
→ Dairy & Delights
04 -
6 oz (about 170g) feta cheese, crumbled (plus more for garnish)
→ Aromatics & Essentials
05 -
4 cloves garlic, minced
06 -
2 tablespoons extra virgin olive oil (plus more for drizzling)
07 -
1 cup vegetable broth
08 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
09 -
1/4 cup fresh basil, roughly chopped
10 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
First things first, get your cherry tomatoes halved. Honestly, this is the most tedious part, but it's worth it for those juicy bursts of flavor. Then, mince your garlic – I usually do about 4 cloves, but you do you! And crumble that beautiful block of feta. I like to do this by hand; it feels more rustic, you know? Don't forget to roughly chop your fresh basil and parsley. It's all about mise en place here, or as I call it, 'getting my ducks in a row' before the cooking chaos begins.
02 -
Heat a good glug of extra virgin olive oil in a large skillet or pot over medium heat. Once shimmering, toss in your minced garlic. Sauté for about 1 minute, until it's fragrant but not browned – burnt garlic is a bitter disaster, and I've had that happen more times than I care to admit! This is where the kitchen starts to smell absolutely divine, a true sign that something delicious is coming. Keep an eye on it, seriously, garlic burns fast!
03 -
Now, dump in those halved cherry tomatoes. Give them a good stir, letting them soften and release their juices for about 5-7 minutes. You'll see them start to collapse, and the pan will get beautifully saucy. Pour in your vegetable broth and bring it to a gentle simmer. This liquid is going to be the flavor base for our dish, so make sure it's bubbling nicely, absorbing all those tomato-garlic goodness.
04 -
Stir in the uncooked orzo pasta directly into the simmering tomato mixture. This is a one-pot wonder, mostly! Cook according to package directions, usually around 8-10 minutes, stirring frequently to prevent it from sticking to the bottom. The orzo will absorb the liquid and plump up, getting wonderfully creamy. This is where I always forget to salt the water (oops, I mean, the broth!), so don't be like me. Taste and adjust seasoning as it cooks.
05 -
Once the orzo is al dente (meaning it still has a slight bite), remove the skillet from the heat. Stir in most of your crumbled feta cheese, reserving a little for garnish. Add in the fresh chopped basil and parsley. The residual heat will gently melt the feta, creating a creamy, tangy sauce that coats every single grain of orzo. This step is pure magic, honestly, watching it all come together. Don't overmix, just enough to combine.
06 -
Finally, squeeze in the fresh lemon juice – this brightens everything up so much, it’s a game-changer! Give it a final taste and adjust for salt and pepper. Serve immediately, garnished with the remaining crumbled feta and a few extra basil leaves. A drizzle of your best extra virgin olive oil over the top is a must. It should look vibrant, smell incredible, and taste like a little slice of Mediterranean heaven in your bowl. Enjoy your delicious meal!
# Notes:
01 -
Always use good quality feta packed in brine; the pre-crumbled stuff just doesn't hit the same, I learned that the hard way.
02 -
Don't overcrowd your pan when sautéing garlic and tomatoes; give them space, or they'll steam instead of developing flavor.
03 -
Taste and adjust seasoning throughout the cooking process, especially after adding the broth and before serving.
04 -
For extra creaminess, stir in a spoonful of reserved pasta water at the very end with the feta; it helps emulsify the sauce.
# Equipment Needed:
01 -
Large skillet or pot
02 -
cutting board
03 -
knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 50g
Protein: 18g