How to Make the Perfect Greek Feta Olive Orzo
Greek · Easy · 15 min · 4 servings
This Greek feta olive orzo is a bright and fresh 15 minute pasta dish bursting with Mediterranean flavors. It is one of the simplest quick recipes that requires no cooking beyond boiling pasta making it perfect for busy nights.
Why this recipe works
This Greek Feta Olive Orzo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 13g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g orzo pasta
- 150 g crumbled feta cheese
- 100 g kalamata olives halved
- 200 g cherry tomatoes halved
- 3 tbsp olive oil
- 1 tsp dried oregano
Step by step instructions
Step 1: Cook Orzo
Boil orzo in well salted water for 8 to 9 minutes until tender then drain and rinse briefly with cool water to stop cooking.
Step 2: Prep Ingredients
While orzo cooks halve the cherry tomatoes and olives and crumble the feta if not pre crumbled.
Step 3: Dress the Orzo
Drizzle cooked orzo with olive oil and sprinkle with dried oregano then toss to combine and season with black pepper to taste.
Step 4: Combine and Serve
Fold in cherry tomatoes olives and feta cheese gently then serve immediately warm or at room temperature as a light meal or side dish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kalamata olives → green olives or black olives for a milder flavor
- feta cheese → goat cheese for a creamier tangy alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking orzo until it becomes mushy since it cooks much faster than most other pasta shapes
- Over salting the dish since feta and olives already contribute significant saltiness
Nutrition facts
Per serving: 380 calories, 13g protein, 52g carbs, 14g fat, 4g fiber.
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